enough for 12 servings
INGREDIENTS:
CRUST:
250 g cashews
10-15 dates
5 tablespoons shredded coconut
BLACKBERRY LAYER:
200 g frozen blackberries
1 can coconut milk
100 g honey
1/2 vanilla pod
4 tablespoons coconut oil
FOR DECORATION:
fresh blackberries
GOOD TO HAVE: food processor, mixer, paper cupcake cases
HOW TO:
1. Pulse dates, cashews and shredded coconut in a food processor until everything sticks together and still has some cashew chunks in it. Press it into the bottom of the paper-lined cases and refrigerate until you add the second layer.
2. For the blackberry layer put blackberries, coconut milk, honey, vanilla pod and coconut oil in a mixer or food processor and mix until it is well combined. Once you like the texture, pour it onto your first layer and refrigerate for at least a few hours. Keep them in the fridge to make sure they don't melt away.
3. If you'd like decorate your raw mini cakes with some fresh blackberries. And then make yourself a lovely cup of tea and enjoy.