Raw vegan mini coffee cakes

by Arawmas
Vegan
Dairy-free
30 min
Raw vegan mini coffee cakes

ingredients

  • 100 g oats
  • 100 ml coffee
  • 8 x medjool dates
  • 1 tbsp raw cacao
  • 3 tbsp cashew butter
  • 1 tbsp tahini
  • 150 ml coconut oil
  • 250 g coconut cream
  • 5 x medjool dates
  • 2 tsp vanilla extract
  • 1 tbsp raw cacao
  • 1 tbsp coffee

method

  1. The ingredients are calculated for a 20 cm spring form pan if you have set the app to 16 portions. Adjust the specified amounts if you want to make a larger or smaller cake.
  2. The base: Mix the first 4 ingredients together in a food processor. Add little water if necessary, until it reaches a sticky consistency. Pour it into a springform pan and spread evenly. Don’t forget about the baking paper on its detachable bottom.
  3. The cream: Start by melting the coconut oil on bain marie. Mix the next 6 ingredients in a high speed blender (ca 1 min) and pour about 2/3 of it on top of the base. Place it in the freezer for 10mins while you prepare the coffee layer.
  4. Add the last two ingredients to the remaining mixture and mix it in a high speed blender. Pour it on top of the middle layer and set it back in the fridge for another 1-2h until it hardens a little.
  5. This cake can be divided in 16 portions as you would regularly do. I wanted to have these mini cakes for several servings and so I used a cutter and made 12 of these mini cakes.
  6. You can top these cakes with whatever there is available in the kitchen. I made some raw vegan choco (melted cacao butter+ raw sweetner of choice+raw cacao) and walnuts, cacao nibs, edible flowers and dehydrated strawberries.
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