While my baking spirit animal will always be chocolate; thought I’d mix it up a bit – Soooo here’s some pretty in pink mini vegan birthday cakes i made for my @ohdearjo over this weekend.
These lil cuties are totally dairy free, but soooo frikn creamy I swear & made with only 8 ingredients.
BASE:
1 cup quick soaked dates
1 cup almonds
FILLING:
1 + 1/2 cup quick soaked cashews
1/3 cup melted coconut oil
1/2 cup coconut milk
1/2 squeezes lemon {if you really like the lemon cheesecake taste add a whole one}
1/2 cup maple syrup {if not vegan you can add honey} Then for the pink layer I just added 1 cup fresh strawbs to the left over above mixture – so just keep your quantities in mind when filling up yo cups!
HOW TO:
Step 1: Start with the base.
Blend almonds first into a meal, then add soaked dates to blend mixture together.
Add a pink of salt if you wanna.
Set a side.
Step 2: Line + spray your baking tray of choice. I used mini silicone cup cake molds – but if you only have metal ones cut strips of baking paper & line your cups so that when set you can just pull them out. Otherwise just use a knife to push them out.
Step 3: Scoop 1 Tbsp of the nut/date base mixture and press evenly into your tray. Set in the freezer to chill while you make the filling.
Step 4: Add all the filling ingredients to your blender, blend on a high speed to get it extra creamy.
Step 5: Take tray out freezer, pour filling so that it leaves 1/2cm to a cm for your strab filling.
Place back into freezer for 10 minutes.
Step 6: Add fresh strawberries to your left over filling mixture, blend on a high speed & leave to rest.
*Baking tip: While the first layer is freezing and the strab layer is resting I clean up my baking area so I don’t stand around like a fart.
Step 7: Add strawb mixture on top of your lemon filling so your molds are filled to the top. Pop back in the freezer over night {or for at least 5 hours}
Super easy peasy cashew lemon squeezy!
I then topped them off with vanilla bean vegan macrons crumbled macaroons & fresh strawberries!
If you give it a go, tag me on my IG page @candibod so I can see, happy baking!
