Testing raw food snacks for our up coming apprearances in Faifield and Greenwich.

What a great weekend.  The weather was just gorgeous.  We went to visit the new Whole Foods in Darien.  It is beautiful.  After that it was off to the New Canaan farmer's market.  It was packed.  Tons of vendors as well as people looking to buy beautiful local and in some instances organic produce.  If you have not been you need to go.  Saturday from 10-2 at the Center School.  Garson and I are in awe of the baked goods, we don't eat...,breads, pies, cakes.....and of course we will try any sample put in front of us.  I always wondered if you could eat your way across America for free....samples only...Hmmmm that may be another blog.
So this afternoon I have been working on samples for the my up coming appearances at Mrs. Green's in Fairfield the last Tuesday in September and the first Thursday in October and the 12th Annual Hawk Watch Festival and Green Bizarre on October 9 & 10.  We will be handing out samples of raw organic snacks, some salad samplings and giveaways.  Trying out recipes for Pecan Pie cookies, Lemon Pudding Coconut Cupcakes, Mayan Crunch and Truffle Balls, and Sesame Snap Cookies.  Garson loves when I play with recipes and make him sample the finish product.  Wow we haven't had this many goodies in the house in about 8 months.  I'll let you know how it goes but here is the recipe for Lemon Pudding Filled Coconut Cupcakes - remember they are raw - no baking.  Extra important in these hot summer months.  ENJOY!

Lemon Pudding:
1/3 cups cashews
1 1/2 bananas
1/4c lemon juice (from 1 to 2 lemons)
2 T agave syrup

Cupcakes
2 1/2 cups dry pecans
1/2 cup shredded coconut
1/8 teaspoon of sea salt
3/4 c medjool dates
3 T vanilla

Topping
1/2 c shaved or shredded coconut

To make the pudding, place the cashews in food processor and grind into a powder.  Add the bananas, lemon juice, and agave syrup and process until smooth.  Place in the frig to chill.
To make the cupcakes, combine the pecans, coconut and the salt in the food processor and process into evenly sized small pieces, taking care not to over process into butter.  Scoop the mixture into another bowl.  Combine the dates and the vanilla in the food processor and process into small pieces.  Return the pecan mixture to the food processor and pulse to mix.  Cake should be crumbly but sticky.
Place cupcake liners in a tin.  measure 1/2 c of pecan mixture in each.  Loosely pack down and make a small indentation in the middle to hold the pudding.  Add 3 T of pudding in each and top with coconut.  Place the pan in the frig to chill for several hours to firm up the cakes.