Raw Mini Cakes with Blackcurrants

By: Katrina Butterworth
Raw Mini Cakes with Blackcurrants
Course
Tags
Dessert Healthy High Antioxidants Raw Raw
Info
  • Servings
    10-12
  • Prep Time
    30 mins
  • Cook Time
    3 hr freezing
Ingredients
  • FOR THE CRUST: ..
  • Raw cashews, soaked overnight 100 g
  • Unsweetened shredded Coconut 30 g
  • 8 fresh Dates 80 g
  • Maple or Agave Syrup 1 tbsp
  • Himalayan Salt 1 pinch
  • FOR THE FILLING ..
  • Raw Cashews, soaked overnight 500 g
  • Maple Syrup or honey 200 g
  • Coconut Oil 100 g
  • Coconut water 150 ml
  • Fresh Lemon juice 20 ml
  • Frozen Blackcurrants 1 cup
Looking for a quick treat that is not going to destroy your eating plan? Look no further. Tasty and easy to make to have on hand for a sweet treat.

Method

  1. Line 10-12 muffin forms with baking paper or a 24 cm round cake tin.
  2. Process all the ingredients for the crust in your food processor and press the crust into the round cake tin or muffin forms and refrigerate.
  3. Blend all the filling ingredients until smooth and creamy, except the blackcurrants. Add them afterwards.
  4. Pour filling over the crust and freeze 3 hours or till set.
  5. Remove from freezer 15 minutes before serving.
  6. Garnish with blackcurrants and dried edible flowers.

Extra Notes

You can easily use your favorite berries instead of blackcurrants, if you prefer that.
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