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 filling yourself up with a massive sugar dose. These mini cakes are almost raw, low in sugar, fruity, refreshing, and filling. They’re also easy to make because 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.

Mini Raspberry Swirl Cakes [Vegan, Grain-Free]

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Serves

12

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Ingredients

For the 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 Himalayan or sea salt

For the Filling:

  • 1 cup frozen raspberries
  • 1 can chilled coconut milk
  • 1 tablespoon melted coconut oil
  • 1 ripe banana
  • 2 tablespoons maple syrup
  • Seeds of 1/2 vanilla bean or 1 teaspoon natural vanilla extract

For the Raspberry Swirl:

  • 1/4 cup frozen raspberries, melted or fresh
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Preparation

  1. Prepare the crust by removing 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 teaspoons of the crust mixture into the bottom of each muffin cup. 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 purée.
  6. Take about a tablespoon of raspberry filling and pour it on the top of the chilled crust. Then take about 1/2 teaspoon of raspberry purée 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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