Blueberry and Vanilla Mini Cakes

These Blueberry and Vanilla Mini Cakes manage to attain the perfect combination between bitter and sweet. A real winner in my book. Remember last years Strawberry and Lime Mini Cakes? This recipe is down the same aisle, as they are both raw mini cheesecakes.

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The recipe is fairly simple. ย You start off by making the two-ingredient base. After that, you make the vanilla layer. Lastly, you make the blueberry layer, which consists of half of the vanilla layer and added blueberries.

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Remember to soak the cashews overnight!

– INGREDIENTS –

Base:
9 dates
1 1/2 dl / 2/3 cup almonds

White layer:
2 1/2 dl / 1 cup cashews, unsalted (soaked overnight)
1 1/2 dl / 2/3 cup coconut milk
2 tbsp lemon juice
1 tbsp agave sirup
1 tsp vanilla powder
1 tablespoon creamed coconut butter or melted coconutย oil

Blueberry layer:
Half of the white layer
2 1/2 dl / 1 cup blueberries (frozen and thawed are fine)
1/2 tbsp agave sirup

 

– DIRECTIONS –

  1. Soak the cashews overnight. Forgot to soak them? Boil some water and let them sit in that for an hour. Overnight is best, but this works in a pinch.

Base:

  1. Blend the dates and almonds in a food processer until it’s sticky and cohesive.
  2. Press into cupcake moulds.

Vanilla layer:

  1. Remove the cashews from the water, and blend everything in a food processor.
  2. Use half of the mixture to create the second layer of the cakes.

Blueberry layer:

  1. Add blueberries to the remaining half of the layer. Blend it in a food processor.
  2. Gently pour the blueberry layer on top of the vanilla layer.
  3. Place everything in your freezer, and wait at least 3 hours. Let them thaw for 20-30 minutes before eating, as they are meant to have a cheesecake texture. Enjoy!

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2 Comments Add yours

  1. These look so delicious and your photography is beautiful ๐Ÿ™‚

    Like

    1. snackaffairs says:

      And they are! Thank you, that is very kind of you to say :).

      Liked by 1 person

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