With plenty of banana cashew cream leftover from my raw stint, I spooned it into some chocolate cupcakes I made for a friend’s dinner party.
Then I got fancy with the garnish. As I was already late jumping in the shower, I ran with it: toasting coconut (because I subbed canola for coconut oil in the batter) and sauteed banana slices then candied cashews (this was an amazing component!) to hint to that banana-cashew cream in the cupcake’s tummy.
And as if I wasn’t late enough, I had a photoshoot.
My reward, a special zucchini with quite the girth. Check the baby carrot for scale!