Raspberry Love Cakes
Raspberry Love Cakes recipe by Nicole Joy
By Guest Styler | 27th November 2013These delightful little cakes are perfect to share on a romantic night in. Light the candles and cue the music…
Prep time: overnightMake time: 45 minutesStand time: overnightQuantity: 6cm x 8cm heartsServes 6
Base
1 1/2 cups raw almonds1 Tbsp cacao powder2 Tbsp maple syrup1 Tbsp coconut oilProcess all ingredients until crumbly and no large chunks remain. Taste and adjust. Add more sweetener if desired. Pinch the mixture together between your fingers – if it holds its shape it’s the right consistency. If not, add 1 Tbsp of cold water at a time until the desired consistency is achieved. Press the base into the bottom of six individual heart shaped moulds and place in the freezer as you prepare the layers.
Chocolate Layer
3/4 cup raw cashews, soaked overnight – rinsed well2 Tbsp coconut oil1 Tbsp cacao powder1 tsp vanilla extract1 Tbsp maple syrup6 Medjool dates, pitted and soaked in 1 1/2 cups water overnight
Method
Drain the dates, being careful not to discard the water. Blend all ingredients, starting with 1/2 cup ofthe date soak water until smooth. Gradually add extra date water until the entire mixture is smoothand churning consistently. You may need to regularly stop the blender and scrape downthe sides with a spatula to allow for a well combined mixture. Taste. Sweet enough? Chocolateyenough? Adjust if desired. Remove the prepared bases from the freezer and pour the chocolate layer evenly into each mould. Return to freezer for at least 30 minutes, or until the chocolate layer is firm to touch. Rinse and dry the blender before starting on the vanilla cream layer.
vanilla cream layer
3/4 cup raw cashews, soaked overnight – rinsed well2 Tbsp coconut oilseeds of 1 vanilla bean1 Tbsp honey1/2 cup coconut milk + extra
Method
Blend all ingredients, starting with 1/2 cup coconut milk, until smooth. Gradually add extra coconut milk until the entire mixture is smooth and churning consistently. You may need to regularly stop the blender and scrape down the sides with a spatula to allow for a well combined mixture. Taste. Sweet enough? Adjust if desired. Remove the prepared base from the freezer and ensure that the chocolate layer is firm to touch (you don’t want the layers to blend into one another). Pour the vanilla cream evenly over the top and return to freezer for 6-8 hours or overnight for best results.To serve soften at room temperature for 1 hour before serving and top with fresh raspberries.
Recipe taken from Breakfast for Dessert, by Nicole Joy.
Photography: Mindi Cooke
Food Stylist: Lyndell Miller
