Raspberry Love Cakes
Raspberry Love Cakes recipe by Nicole JoyBy Guest Styler | 27th November 2013
These delightful little cakes are perfect to share on a romantic night in. Light the candles and cue the music…
Prep time: overnight Make time: 45 minutes Stand time: overnight Quantity: 6cm x 8cm hearts Serves 6
1 1/2 cups raw almonds 1 Tbsp cacao powder 2 Tbsp maple syrup 1 Tbsp coconut oil Process 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.
3/4 cup raw cashews, soaked overnight – rinsed well 2 Tbsp coconut oil 1 Tbsp cacao powder 1 tsp vanilla extract 1 Tbsp maple syrup 6 Medjool dates, pitted and soaked in 1 1/2 cups water overnight
Drain the dates, being careful not to discard the water. Blend all ingredients, starting with 1/2 cup of the date soak water until smooth. Gradually add extra date water 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? Chocolatey enough? 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 well 2 Tbsp coconut oil seeds of 1 vanilla bean 1 Tbsp honey 1/2 cup coconut milk + extra
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