Lemon and Blueberry Babycakes
Ingredients
Base
- 3/4 cup raw almonds
- 3/4 cup shredded coconut
- 1/3 cup buckwheat grouts
- 3/4 cup soft dates
- 3 tsp rice malt syrup
Blueberry layer
- 1 1/2 cups cashews, soaked for 4 hours, drained and rinsed
- 1/3 cup rice malt syrup
- 1/4 cup cacao butter
- 3/4 cup frozen blueberries, defrosted
- 1/3 cup full fat coconut milk
- 1 1/2 tsp vanilla extract
Lemon layer
- 1 cup cashews, soaked 2-4 hours, drained and rinsed
- 1/4 cup rice malt syrup
- 1/4 cup cacao butter
- 1/4 tsp vanilla extract
- 2 Tbsp full fat coconut milk
- 2 Tbsp fresh lemon juice
Preparation
Base
Add the almonds, coconut and buckwheat grouts to a food processor and pulse until fine crumbs form.
Add the remaining ingredients and pulse until sticky.
Press the base into individual cheesecake pans and set aside.
Blueberry layer
Add cashews, rice malt syrup, blueberries, coconut milk and vanilla to a high speed blender.
Blend on low, slowly turning up the speed until on high, and blend for 2 minutes or until very smooth.
Add melted cacao butter and blend for a further 1 minute on high.
Pour the mixture on top of the base, reserving around one-third if desired for piping, and set aside.
Lemon layer
Add cashews, vanilla, rice malt syrup, lemon juice and coconut milk to a high speed blender and blend for 2 minutes or until very smooth.
Add melted cacao butter and blend for a further 1 minute on high.
Pour the mixture on top of the blueberry layer, reserving one-third if desired for piping, then transfer to the freezer to set for at least 3 hours.
Serving
Remove from the freezer and from the molds. If piping is desired, use the reserved mixture that has been placed in the fridge to firm up, and then enjoy.