RAW MINI CAKES
Something different than the waffles and pancakes. Sometimes you just want a slightly lighter option. This is super easy to make and a very fun creative process. No oven needed, just an hour in the freezer, absolutely great right!
Makes: 12 cupcakes
Prep time: 15 minutes
Freezing time: 50 minutes
Equipment: Food processor and muffin tins
3/4 cup of walnuts
pinch of cinnamon
1 cup of cashews
2 cups of strawberries
5 dates or 4 tablespoons agave syrup
tablespoon coconut oil
Soak the walnuts, cashews and dates in some water for a few hours. Or in warm water for 15 minutes. Also make sure you have your muffin tins ready.
Put the walnuts, dates and cinnamon in the food processor and blend until it has a crumbly and sticky texture. Take a teaspoon to tablespoon of the mixture and put it in the muffin tins. Depending on the size of the muffin tins, you determine how much of the mixture you put in it. About half an inch of mixture is ideal. Put this in the fridge for a while until you have made the rest.
Clean the food processor and put all the filling ingredients in it. Blend this for a few minutes and make sure that everything that sticks to the sides is mixed well. The structure should be a bit like a milkshake with as few pieces as possible. If your food processor does not handle it well, you can always try it in a blender or with a hand blender.
Now pour or scoop a few tablespoons of your cashew-strawberry mixture over the base until it is filled to the top. Now you can put it in the freezer for about 50 minutes to an hour. You can also store them here for a week to a week and a half. Cover them or put them in a plastic bag.
Before you eat them, let them out of the freezer for 5 minutes to become a little softer 🙂