Raw Red and Black Raspberry mini Shortcakes

makes 12-16 mini cakes

I used reusable silicone cupcake tins, use what suits you best. If you make a cake double recipe and use a pan with a removable base.

Yummy!

For the Cake

1 cup well packed, finely chopped apricots

2/3 cup raw coconut oil

2 Tbs lemon juice

1.5 Tbs vanilla

1/4 t salt

4.5 cups of almond or cashew flour, or a mix of

 

For the Whipped Cream

1 cup cashews

1 and 1/4 cup coconut milk

1/4 cup agave

1 Tbs lemon juice

1 Tbs vanilla

pinch of salt

1/2 cup coconut oil

1 Tbs lecithin powder (optional)

 

Between the layers

1.5 cups fresh black raspberries or other sweet seasonal berry

Garnish

Red Raspberries for decoration

To make the whipped cream

Blend all ingredients except the lecithin and coconut oil until smooth. Add lecithin and coconut oil and blend until well incorporated.  Pour into a wide, shallow pan and set in fridge for about an hour.

 

To Make the Cake

Place the chopped apricots in the bowl of your food processor fitted with the “S” blade.  Process until the dates have reached a smooth paste.  This may require adding a little water and scraping down the bowl several times.  Next, add coconut oil, lemon juice, vanilla, and salt until smooth.  Add flour and mix well.  When ready, remove and fill the bottom of 12 cupcake tins with a 1/4 inch layer.

 

Then add a thin layer of whipped cream.  Add a sprinkle of berries and then add a flattened circle of cake (use hands).  Then add more cream and top with a single raspberry.

 

Refrigerate for 15 minutes to set before enjoying!