Vegan Raspberry Mini Cakes

Sometimes you might feel like you want to have a cake. But you don’t really feel like making the whole thing, baking it and then fill yourself up with a massive sugar dose. And you probably won’t be able to eat it all anyway. So what you can do about it? Make some mini cakes. Vegan raspberry mini cakes.

These mini cakes are almost raw, low in sugar, fruity, refreshing and filling. They’re also easy to make, and you don’t have to bake them. The freezer will do its job instead. And the beautiful raspberry swirl on the top will make these cakes a hit in any party. Trust me.

The crust is made from nuts and dates. But the filling consists of the most delicious vegan cream made from coconut milk and lots of raspberries.

Raspberries are pretty rad. They’re loaded with antioxidants and have the ability to boost your brain power and heart health. Raspberries are also high in vitamin C which helps to keep your eyes healthy. As these berries are high in antioxidants, they fight free radicals in your body and help to slow down the aging process.

So, shall we head on to the recipe?

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This is what you’ll need to make 12 vegan raspberry mini cakes.

Crust:

  • 1/2 cup cashews*
  • 1/2 cup pecans*
  • 7 soft dates (soak then in water for few hours if they’re too dry)
  • a healthy pinch of Himalaya or sea salt

* you can use any nuts that you like or are accessible to you

Filling:

  • 1 cup frozen raspberries
  • 1 can chilled coconut milk
  • 1 tbsp melted coconut oil
  • 1 ripe banana
  • 2 tbsp maple syrup
  • seeds of 1/2 vanilla bean (or 1 tsp natural vanilla extract)

Pink raspberry swirl:

  • 1/4 cup frozen raspberries, melted (or fresh)

Directions:

  1. Prepare the crust: remove the pits from the dates. Put them in a blender along with the nuts and salt. Blend until nuts are crumbled and the crust starts to stick together. If this is not happening, add more dates one by one until the crust sticks together.
  2. Press about 2 tsp of the crust mixture into the bottom of each muffin cup (I used silicone cups). Place in the freezer to rest while you’re making the filling
  3. When the coconut milk can has chilled, open it and carefully scoop off the heavy coconut cream that has formed on the top of the can (save the liquid coconut water in the fridge for the next time you’re making a smoothie).
  4. Place the coconut cream along with the rest of the filling’s ingredients in a blender and blend until you get a smooth mixture. Set this mixture aside while you’re making the raspberry swirl.
  5. Put 1/4 cup melted frozen raspberries in a blender and blend until you get a smooth raspberry puree.
  6. Take about a tbsp of raspberry filling and pour it on the top of the chilled crust. Then take about 1/2 tsp of raspberry puree and pour it over the filling. Take the end of a toothpick or a tip of a knife and swirl the two mixtures around to make an artistic drawing.
  7. Put the raspberry cakes in a freezer and keep there for 1-2 hours until solid. Remove them from the muffin cups and allow to thaw for about 10 to 15 minutes before eating them.

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