Orange & pistachio cupcakes

MAKES 6 1 large or 2 small eggs 2 tbsp coconut oil (or butter, melted) Zest and juice of 1 orange 5 large pitted dates, finely chopped 100g ground almonds 1 tsp baking powder Seeds from 3 cardamom pods 25g pistachios, crushed 6 raspberries ¼ tsp salt • CALORIES 360 (per cake) • PROTEIN 10g • FAT 25g • FIBRE 4g • CARBS 25g Preheat the oven to 170c. Mix all the moist ingredients with the dates and blitz them in a food processor (or use a fork to mash together). Then stir in the dry ingredients along with half of the pistachios. Spoon the mixture into 6 cupcake cases and set them aside for a few minutes to let the baking powder act. Press a raspberry into the middle of each cupcake and scatter the remaining pistachios on top, then bake for 15 minutes until golden brown.