60g soaked jujube fruit (soak in boiled water for 20 minutes)
2 tbsp agave syrup
Jujube Sprinkles to garnish
How to make
Preheat your oven to 180c and line a cupcake tray with cupcake cases. In a food processor, combine the banana, coconut sugar and vegan butter and cream these
Next, add in all of your dry ingredients and blend until everything is well combined and forms a smooth cake batter. Divide this amongst your cupcake cases (the mixture should make around 6-7 cakes) and pop these into the oven for around 30 minutes to bake. You’ll know the cakes are done when a skewer can be pierced into the cake and comes out clean.
Transfer the cakes to a wire rack and allow them to cool completely. Meanwhile, to prepare your frosting, add the nuts, berries, drained jujube fruits and agave to a food processor and blitz this until you’re left with a smooth, creamy frosting. This might take a while to achieve a really smooth icing.
When your cakes have thoroughly cooled, top each of them with some of your frosting and garnish with some dried jujube sprinkles.