Barbara's Raspberry Dream Cakes
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12-16
 
This is a refreshing, delicious dessert that can easily be made into a round cake in a 8 " springform pan. Switch the raspberries for other fruits that you like. Get organized the day before you want to make this. Thaw the raspberries, soak the dates and cashews. Add the chia to the raspberries. When you are ready to start, it will be a swift process.
Ingredients
  • 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
Instructions
  1. 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.
  2. Place the coconut oil in a bowl and put this bowl in a bowl with hot water. Set aside to let the oil liquefy.
  3. Grind the almonds in a food processor until it resembles a fine meal.
  4. Chop the soaked dates and add to the almond meal. Pulse until a sticky dough forms.
  5. 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.
  6. Put parchment paper in your muffin tins and place the circles in the bottom of each tin. Set aside.
  7. 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.
  8. 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.
  9. Scoop some raspberry sauce on to each cake.
  10. Place in the fridge for a few hours.
  11. Remove from the tin and serve.
  12. May be stored in the fridge for up to 5 days.
  13. May be stored in the freezer (be sure to bring to room temperature before serving) for up to 2 weeks.
Recipe by BarbaraDolan.com at http://barbaradolan.com/barbaras-raspberry-dream-cakes/