Click here to printRaw-spberry Rose Cakes
Raw desserts often mimic their conventional counterparts with an impressive masquerade, especially when it comes to tiramisu, which has a deceptively similar texture yet slightly lighter, nuttier taste to the ‘real thing’. Ultimately it’s all about taste and texture when it comes to imitation.
This living ‘cheesecake’ is a full flavoured little number with a creamy nut base and a deliciously tart, yet sweet raspberry finish. The hint of rosewater takes it from grassroots to restaurant in no time. -Samantha Gowing
SERVES 24 mini cakes
ingredients
- 1 cup Activated Almonds
- 1 cup pitted medjool dates
- Pinch teaspoon Murray River or local sea salt
- 1 tablespoon Coconut Oil, melted for oiling muffin tray
method
- Step 1 :Combine the first three ingredients in a food processor and blend well until the mixture resembles breadcrumbs.
- Step 2 :Oil a 24 hole mini muffin pan – you’ll need to use the silicone one so you can pop the cakes out with your hands.
- Step 3 :Press about 1 teaspoon of base mix into each muffin hole. Press firmly to ensure a tight base.
Article printed from Loving Earth: https://lovingearth.net/