Fruit and Nut Cupcakes


Made with Elan organic nuts and fruits, this vegan, gluten-free cupcake recipe is a healthy delight to enjoy on the go! It is a nutritive and tasty treat that is ideal to have as a quick breakfast, to pack for lunch, or simply to savor for dessert. Share your recipe images with us!


Servings: 18




  • ¼ cup Elan Organic Raw Pecans
  • ¼ cup Elan Organic Raw Walnuts
  • 6 units Elan Organic Pitted Prunes, chopped
  • ¼ cup Elan Organic Raw Almonds
  • ¼ cup Elan Organic Raw Hazelnuts
  • ¼ cup Elan Organic Raw Pistachio Kernels
  • ¼ cup Elan Organic Coconut Smiles
  • ¼ cup Elan Organic Thompson Raisins
  • ¼ cup Elan Organic Banana Chips
  • 4 tbsp psyllium husk powder
  • 2 cups almond milk (or water)
  • ¼ cup maple syrup
  • 2 tbsp, plus 1 tbsp for greasing, coconut oil, melted
  • 1 tsp fine Himalayan sea salt



  1. Preheat oven to 350 °F and grease cupcake trays with coconut oil.
  2. In a mixing bowl, add the almond milk, maple syrup, salt, coconut oil and psyllium husk powder. Mix well and let rest on the kitchen counter for 20 minutes.
  3. In a food processor, pulse the nuts, coconut smiles and banana chips for 10 seconds.
  4. Add the pulsed mixture, Thompson raisins, and chopped dates to the wet mixture. Stir thoroughly and rest at room temperature for an additional 1 hour.
  5. Add 3 tbsp of the cupcake mixture to the prepared trays and bake for 35 minutes. Cool completely before serving.


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