These delicious and beautiful mini cakes combine bright and fruity raspberries with sweet and salty licorice. The filling is given a creamy touch from cashews and is sweetened light with agave nectar. Include this at your next party spread for a colorful touch.

Raw Raspberry Licorice Mini Cakes [Vegan, Gluten-Free]

Serves

12 mini cakes

Cooking Time

90

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Ingredients

For the Licorice Crust:

  • 1 cup almonds
  • 1/2 cup desiccated coconut
  • 1 1/2 teaspoon salt licorice powder
  • 1/4 teaspoon vanilla extract
  • 1/2 teaspoon star anise
  • A pinch of black pepper
  • 6-8 dates

For the Raspberry Filling:

  • 1/2 cup raspberries
  • 1 cup soaked cashews
  • 1/4 cup agave nectar
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon beet juice
  • 2 tablespoons lemon juice
  • 1/4 cup coconut oil

For the Licorice Filling:

  • 1 cup soaked cashews
  • 1/4 cup agave nectar
  • 2 1/2 teaspoon salt licorice powder
  • 1/2 teaspoon vanilla extract
  • 1/8 cup water
  • 1/4 coconut oil
  • 1/4 teaspoon natural black food coloring
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Preparation

To Make the Crust:

  1. Process all ingredients in a food processor, start by processing the almonds and the coconut flakes until very fine flour like texture. Add the rest of the ingredients and process until a firm dough. Form a crust in the bottom of the mini cheesecake pan this will be enough for 12 mini cakes.

To Make the Raspberry Filling:

  1. Blend all ingredients in a blender, except the coconut oil, until it's really smooth. Add the coconut oil in liquid form at the very end and blend for a few more seconds. Pour the filling into the mini cheesecake pan, the cups should be about 2/3 full.

To Make the Licorice Filling:

  1. Blend all ingredients in a blender, except for the coconut oil, until it's really smooth. Add the coconut oil in liquid form at the very end and blend for a few more seconds, if you want to dye the licorice black add the coloring after the coconut oil.

To Assemble:

  1. Use a spoon to move the raspberry filling to one side and pour about 1/3 of the filling into the mini cups. Create a random swirl pattern by using a toothpick. Let the mini cakes freeze for 2-3 hours. Top with crushed black sesame seeds if you desire.
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