Raw Vegan Raspberry Elderberry Cakes
 
Prep time
Cook time
Total time
 
Hazel & Cacao:
Recipe type: Dessert
Serves: 12
Ingredients
  • BASE:
  • 1 cup macadamia nuts
  • ½ cup almond meal
  • ¼ cup pumpkin seeds
  • ¼ cup pistachios
  • 3 TBSP maple syrup
  • 2 TBSP coconut oil
  • ¼ cup desiccated coconut
  • FILLING:
  • 1 cup raw cashews (soaked overnight or 3-4 hours)
  • ⅔ cup coconut cream
  • ¼ cup coconut oil
  • ½ cup raspberries ( fresh or frozen is fine)
  • ¼ cup maple syrup
  • 1 TBSP elderflower syrup
Method
  1. For the base: break down the macadamias, pistachios and pumpkin seeds in a food processor until they form a nice crumb. Add the remaining base ingredients and blitz again until they are sticky. Divide mixture evenly and press into the base of a standard sized muffin tin. I used silicon for easy removal. If using normal muffin tin make sure it is lined with baking paper so the cheesecakes can be easily removed.
  2. For the filling: Add all the ingredients in a high-speed blender and blend until smooth and creamy. Pour evenly over the base mixture and place in the freezer to set for 3-4 hours or overnight. Decorate with raspberries and enjoy.
Recipe by Talida Voinea at https://talidavoinea.au/raw-vegan-raspberry-elderflower-cakes/