Maple Coconut Mini Cakes W/ Maple Coconut Walnut Cream Frosting

• For the cake
• 2.5 cups almond flour
• .5 teaspoons baking soda
• .5 teaspoons salt
• 3 large eggs, at room temperature
• .5 teaspoons pure Mexican vanilla extract
• .5 cups melted coconut oil
• .5 cups pure Maple syrup
• 1 cup unsweetened, shredded coconut
• For the frosting
• 2 cups raw, unsalted walnuts
• water, as needed for soaking
• .5 cups unsweetened, shredded coconut
• .75 cups unsweetened, vanilla almond milk
• .25 cups pure Maple syrup
• seeds of 1 vanilla bean
• 1 pinch salt

1. Pre-heat the oven to 350 degrees F. Grease 10-12 baking ramekins with cooking spray. Place them on a baking sheet and set aside.
2. In a large mixing bowl, combine the almond flour, baking soda, and salt.
3. Add in the eggs, vanilla, coconut oil, and maple syrup, mixing until a smooth batter forms. Fold in the coconut.
4. Pour 1-2 tablespoons of the batter into each ramekin. Bake for 20-25 minutes or until the cakes have risen, are lightly golden, and a toothpick inserted into the center of each cake comes out clean.
5. Let the cakes cool completely before frosting.
6. Place the walnuts in a large bowl and cover with water. Let sit overnight.
7. Drain and rinse the walnuts with cold water.
8. Place all of the ingredients in a large food processor and blend on high until you reach a smooth consistency. You may need to add a bit more almond milk depending on how thick or thin you like your frosting. If you want a thinner frosting, keep adding almond milk by the tablespoon.
9. Pour the frosting into a large mason jar and refrigerate until chilled.
10. Use a flat serrated knife to frost the cooled cakes and dig in!

cake, almond flour, baking soda, salt, eggs, vanilla, coconut oil, maple syrup, coconut, frosting, walnuts, water, coconut, vanilla almond milk, maple syrup, vanilla bean, salt

Taken from food52.com/recipes/22164-maple-coconut-mini-cakes-w-maple-coconut-walnut-cream-frosting (may not work)