Mini Cappuccino Cacao Yogurt Cakes (vegan, raw, gluten & grain free)
Ingredients:
Base
1 cup of sunflower seeds (you could also use nuts like almonds or walnuts)
1/2 cup dried mulberries (or you can use raisins)
1/2 cup dried apricots (or you can use dates)
2 tbsp cacao powder
pinch of salt
1 tsp of vanilla powder or extract
Filling
1 cup walnuts, soaked for 2-3 hrs
2/3 cup maple/date syrup
1/2 cup melted coconut butter
1/2 cup vanilla or cacao coconut yogurt
1 tbsp of lucuma powder
1 tbsp of lion’s mane mushroom powder (you could also do 2 Tbsp of lucuma powder)
pinch of salt
1 tsp cinnamon
1 tsp of vanilla powder or extract
4-5 drops of coffee extract (you could also use some actual coffee or coffee grounds)
Either prep a round or small 8x8” cake tin lining it with plastic wrap or use small round silicon moulds if you’d like to make mini cakes.
Place the pumpkin seeds in a food processor with the mulberries, salt, cacao and vanilla powder blending until they reach a fine consistency.
Add the dried apricots and process until the dough sticks together.
Press into your cake tin/tins and place in the freezer.
Place all the filling ingredients in a blender and blend until smooth and creamy.
Pour on the cake crust and set in the freezer for a couple of hours.
Remove from the freezer, let thaw for 10-15 minutes and enjoy!
If you’d like to frost them like I did, make 1/2 recipe of the filling, replace the coconut yogurt and pumpkin puree with melted cacao butter, add 1 to 2 Tbsp of cacao powder. Pour into a piping bag and decorate as you like.
Store the cake in the fridge for up to 4-5 days or store in an airtight container in the freezer.
