Healthy Mama Magazine SPECIAL RED Edition - Feb 2015 | Page 51

TEN

RAW BERRY COCONUT CAKES
By Lara from Vanilla Crunch | Makes 5 cupcakes

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FILLING
1 cup /100 g raw cashews, soaked and drained
¹⁄³ cup coconut oil, melted
1 cup full-fat coconut milk
½ cup /160 g agave nectar or sweetener of choice

1    For the top filling, combine cashews, sweetener, coconut
oil, coconut milk in a blender.
2    Blend until smooth.
3    Pour over the fruit filling and freeze again for at least 5
hours or better overnight.
4    Decorate them with berries or what you like and serve.

1

BASE
1 cup raw macadamias (or other nuts)
½ cup desiccated coconut
½ cup dates (soaked and pitted)
2 tablespoons agave syrup or sweetener of choice

1    Pulse the soaked dates in a food processor until the dates form a paste.
2    Pour almonds, sweetener and coconut into the food processor bowl,
and pulse again.
3    Press the crust evenly into the bottom of the muffin layers (line with
baking paper to make them easy to take out).
4    Place in the freezer while you prepare the filling.

2

FRUIT FILLING
½ cup raspberries
¹⁄³cup blueberries
1 tablespoon agave syrup or sweetener of choice
Beetroot powder (optional but very pretty for the
color)

1    For the fruit filling combine the fruits with
the powder and syrup until it reaches the
consistency you like and layer it on the crust.
2    Freeze again.

HEALTHY MAMA MAGAZINE
51