Raw Creamy Lemon Butter Cupcakes

3 cups Medjool dates

2 cups nuts (almonds, pecans and/or walnuts)

1 TBSP cinnamon

1.5 cups raw cashews

Juice of 1 large lemon

2-4 TBSP honey, depending on sweetness desired

1 TSP vanilla

Seasonal fruit for topping

1. Process nuts and dates with cinnamon till mixture forms a ball.

2. Push dough into a cupcake tin (put a bit of water in the pan to make sure batter doesn't stick).

3. Process cashews till finely ground and blend in lemon, honey and vanilla to taste.

4. Put one large spoonful of cashew butter in each cupcake.

5. Top with seasonal fruit.

I used a mini cookie cutter to form teddy bears and hearts for a pretty garnish!