Substances:

• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 2 cups almond meal
• Four tablespoons Story Matcha green tea powder
• Four tablespoons raw sugar
• 1 teaspoon lemon zest
• Four tablespoons coconut oil
• 2 whole pasteurized eggs
• 2 whole mashed banana
• 1 cup raw cashews, soaked 6–8 hours
• 2 tablespoons coconut milk
• 1/2 cup water
• 2 teaspoons pure vanilla extract
• 2 tablespoons raw honey
• 1/2 cup roasted and salted pistachios, beaten

Instructions:

1. Preheat oven to 350F.
2. Mix collectively almond meal, baking soda, salt, matcha powder, and sugar.
3. Mix collectively coconut oil, eggs, banana, and coconut milk
4. Mix both mixtures collectively, being careful no longer to over-combine.
5. Bask in cupcake papers Three/Four of the type up, and bake for 20–25 minutes.
6. In a blender or food processor, add the strained cashews, coconut oil, vanilla, honey, and a pinch of salt.
7. Slowly add the water except the consistency is thick but spreadable, and truly tender and creamy.
8. Let the cupcakes frigid earlier than spreading with the cashew cream frosting, after which high with beaten pistachios.
9. Revel in!

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