In order to please myself with a dessert that I would love, I made this recipe this past weekend. We had a holiday on the Monday (Victoria Day here in Canada) and I thought that I would make something special. I made it as a cake in a springform pan rather than the individual cakes that I will show you today.
We ate it all up with smiles on our faces, longing for more.
Since I did not photograph the initial process, I decided to make the recipe again. Last night, after work. This time as individual cakes.
I organized myself in the morning by soaking the dates and the cashews and putting the coconut oil in bowl, ready for the warm water bath. I also took the raspberries and coconut meat out of the freezer.
I worked the evening and did not arrive home until 8:30pm.
I started preparing the cakes and by 9:30pm, the delicious treats (and photos) were complete AND I had tidied up! Not bad, I say.
How is this done?
Let me tell you…
Remember to use organic products whenever possible.
Begin by soaking your cashews in water.
Next get your dates soaking.
Add the chia seeds to the thawed raspberries, along with the juice from the raspberries. Put this mixture in the fridge to allow it to thicken.
Set out the coconut meat to thaw.
A word about the coconut meat. I used an unpasteurized, organic, frozen coconut meat. This was my first time using the frozen meat. It really added to the flavour of the creamy filling. It is full of electrolytes and antioxidants and is so healthy for you. It is a little on the pricey side but I think that it is worth it.
To make the base, you will need to grind the almonds to a fine meal…
…add the dates (drain them first) to bind it all together.
So far so good, right?
Get out your muffin tins and put a bit of parchment paper in each. This will make it easier to get the little guy out when you are ready to enjoy it.
Make balls of the dough and flatten them out by hand. Put them in the bottom of each muffin tin.
Now for the filling. Are you excited yet? I am!
Drain the cashews and put them in the food processor. I don’t bother to clean out the processor. Let’s keep it simple, shall we?
Add the remaining ingredients: lemon rind, lemon juice, melted coconut oil, coconut meat, maple syrup and vanilla extract.
Process this until it is smooth and creamy.
Scoop on top of the crusts in your muffin tin and top with the raspberry sauce.
Place in the fridge to firm up.
Serve and enjoy.
Oh my, definitely enjoy.
- 300g frozen raspberries, thawed
- ½ cup chia seeds
- 1 cup almonds
- 10 medjool dates, pitted (1 cup), soaked at least an hour
- 1¼ cup cashews, soaked at least 4 hours
- rind of 1 lemon
- juice of 1 large lemon, about ¼ cup
- ⅓ cup coconut oil, melted using warm water bath method
- ½ cup young coconut meat, thawed
- ⅓ cup maple syrup
- 2 teaspoons vanilla extract
- Place the thawed raspberries, along with their juice in a bowl and add the chia seeds. Stir together until well combined. Set aside in the fridge, to allow the mixture to thicken. May be done ahead of time and kept in the fridge.
- Place the coconut oil in a bowl and put this bowl in a bowl with hot water. Set aside to let the oil liquefy.
- Grind the almonds in a food processor until it resembles a fine meal.
- Chop the soaked dates and add to the almond meal. Pulse until a sticky dough forms.
- If making individual cakes, divide the dough into 12-16 balls. Flatten with your hands, to form small circles that will fit in the bottom of the muffin tin.
- Put parchment paper in your muffin tins and place the circles in the bottom of each tin. Set aside.
- In your food processor, put (remaining ingredients) cashews, lemon rind, lemon juice, melted coconut oil, coconut meat, maple syrup and vanilla. Process until you have a smooth, creamy mixture.
- Scoop a heaping tablespoon or enough to fill the muffin tin ¾ of the way, into each muffin tin. You may have filling left over (darn!). Have it for breakfast.
- Scoop some raspberry sauce on to each cake.
- Place in the fridge for a few hours.
- Remove from the tin and serve.
- May be stored in the fridge for up to 5 days.
- May be stored in the freezer (be sure to bring to room temperature before serving) for up to 2 weeks.