MINI RAW CHRISTMAS CAKES
I’m never going to be able to give up a bite size treat with my afternoon coffee so I’ve been trying out raw treats! They are full of nuts, dried fruit, seeds and spices. What else could I want out of a coffee treat? So when my daughter asked if we were going to bake a Christmas Cake this year, I asked her if she would be willing to make some Raw Christmas treats instead. That’s how these came about.
I’m sure the recipe could do with some tweaking but I’ll leave that up to you. It is perfect for us with its soft and gooey centre and crunchy white chocolate exterior. I’ve had so many requests for the recipe that I’ll just pass it on ASAP so you can get them made in time for Christmas. They do not take too long and they can stay in the freezer for up to 3 - 4 weeks.
The other thing to think about is that you can make these into bliss balls as well! I do however suggest you still coat them in chocolate as the mixture is quite moist (reflecting a moist Christmas cake) unless you decide to add more almond meal and coconut flour, which may thicken up the dough. Either way, as I say…EXPERIMENT! That’s where all the fun is. Enjoy xx
20g sunflower or pepita seeds
2 tbs chia seeds
120g pitted dates
Zest of 1 orange
25ml freshly squeezed orange juice
120g almond meal
20g coconut flour
½ tsp gound cinnamon
¼ tsp all spice
¼ tsp ground ginger
glazed cherries, sliced in half
white chocolate (dairy, vegan or sugar free)
Place in a food processor the almonds, walnuts, pistachios, seeds and chia seeds and pulse until crumbed. Pour into a bowl and set aside.
Now add the dates and pulse until crumbed.
Add the orange zest, orange juice, spices, almond meal, coconut flour and sultanas and pulse.
Now add the nut mixture back in and give it a final pulse until mixture combined.
Pour out into a bowl and using a spoon (as mixture is quite sticky) place into mini cupcake silicone moulds. If you have no moulds then create shape with hands. It may be handy to be near a sink to wash hands in between every few and then place them on a tray lined with freezer paper.
Place into freezer for at least 3 hours or overnight.
Prepare melted white chocolate as suggested on packet instructions and place mini cakes onto baking paper.
Take one cake at a time, dip the base into the chocolate and back onto the baking paper to solidify. Once all are done, then transfer them onto a wire rack and pour the melted chocolate over the top, completely enclosing the Christmas cakes within the chocolate.
Have prepared the glazed cherries, place one on each cake and then add two pepita seeds beside the cherry resembling a berry and its leaves.
Place back into the freezer (they are to be stored in the freezer) in an air tight container and serve straight from the there when needed.