It has been a long time since I wrote a post, but I have an excuse for being busy: fifteen months ago, I gave birth to my favorite human being, daughter Mia. The past fifteen months have been the most amazing and challenging of my life. I tried hard to prioritize things and get back to writing for the blog, but it appears that a day still has just twenty-four hours.
In future posts I’ll share more about the past months, but today I want to share a dessert recipe that I am really excited about!
Nowadays, cooking takes up a large part of my daily schedule, but it needs to be efficient. I cook things in batches and appreciate dishes that I can freeze. RAW BERRY MINI CAKES is a dessert that you can make and then enjoy over the next few weeks because you can safely keep it in the freezer.
Summer is all about fresh seasonal fruits and vegetables, so take advantage of their availability and enjoy them now in addition to freezing some for the winter. In particular, buy loads of fresh berries, as they are a great source of vitamins and antioxidants. Berries are full of fiber and vitamin C. As a result, they keep your gut healthy while supporting your immune system.
You can easily incorporate berries into your diet by adding them to your breakfast oatmeal bowl, smoothies, and desserts or by eating fresh berries as a snack.
The best part is that you can make delicious desserts using berries while preserving all their health benefits. This can be a great way to incorporate berries into your children’s lives. (I don’t know a single child who would say no to cake.) The recipe below is one way to satisfy their sweet tooth while providing the health benefits of berries. Try it and you’ll see!
For this recipe, you will need blueberries, blackberries, strawberries, and raspberries. Believe me, using a combination of these seasonal fruits will help you create a memorable dish!
The main ingredients in the recipe are highlighted; feel free to make substitutions for the other ingredients.
Raw Berry Mini Cakes
Yield: 24 cakes
You will need round and square silicone forms that are freezer safe and BPA free. Something like these.
Ingredients for the base:
½ cup dried apricots
1 cup raisins
1 cup raw unsalted sunflower seeds
4 tablespoons raw cacao powder
1 cup raw almonds
Ingredients for the cheesecake layer:
2 cups raw cashews (soaked overnight)
2 vanilla pods
2 tablespoons lemon juice
1 cup medjool dates
1 cup strawberries
1 cup blueberries
I cup raspberries
1 cup blackberries
Ingredients for decoration:
2 tablespoons freeze-dried blueberries
2 tablespoons freeze-dried raspberries
Edible flowers for garnish
- Blend all the ingredients for the crust layer in a food processor until crumbs form.
- Place the silicone forms on a cutting board so they do not bend as you raise them.
- Using a teaspoon, scoop the dough out of the food processor cup and fill the bottom of the forms with dough. For the forms I used, I needed approximately 1.5 teaspoons of dough for each square/circle.
- Press the dough into the bottom of the silicone form, creating a thin crust.
- Wash the cashews and pour out the water.
- Put all the ingredients for the cheesecake layer in a high-speed blender like a Vitamix.
- Blend the cheesecake ingredients until they form a buttery mass.
- You may want to add more lemon juice or dates, depending on your taste; my family prefers a little more lemon juice than the recipe calls for.
- Pour the cheesecake butter into the silicone forms.
- Crush the freeze-dried raspberries and blueberries by hand and scatter them on top of the mini cakes.
- Freeze the cakes overnight.
- Take the cakes out of the forms 30 minutes before serving. Decorate them with edible flowers and serve right away.
Give it a chance, and let me know what you think!