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Mini Cappuccino Cacao Yogurt Cakes (vegan, raw, gluten & grain free)



  • 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


  • 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)

  1. 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.

  2. Place the pumpkin seeds in a food processor with the mulberries, salt, cacao and vanilla powder blending until they reach a fine consistency.

  3. Add the dried apricots and process until the dough sticks together.

  4. Press into your cake tin/tins and place in the freezer.

  5. Place all the filling ingredients in a blender and blend until smooth and creamy.

  6. Pour on the cake crust and set in the freezer for a couple of hours.

  7. 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.

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