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Raw Mini Cakes with Blackcurrants

By: Katrina Butterworth
Raw Mini Cakes with Blackcurrants
Looking for a quick treat that is not going to destroy your eating plan? Look no further. Tasty and easy to make to have on hand for a sweet treat.

Method

  1. Line 10-12 muffin forms with baking paper or a 24 cm round cake tin.
  2. Process all the ingredients for the crust in your food processor and press the crust into the round cake tin or muffin forms and refrigerate.
  3. Blend all the filling ingredients until smooth and creamy, except the blackcurrants. Add them afterwards.
  4. Pour filling over the crust and freeze 3 hours or till set.
  5. Remove from freezer 15 minutes before serving.
  6. Garnish with blackcurrants and dried edible flowers.

Extra Notes

You can easily use your favorite berries instead of blackcurrants, if you prefer that.
More about the Author

Katrina Butterworth

Photographer and foodie, equally passionate about both, Katrina combines her love for photography and food. This has allowed her to create some amazing recipes all based around the Happy Hormones eating guidelines of high antioxidant content and alkaline in nature.