Lemon + Blueberry Babycakes
Ingredients
- 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
- 1 1/2 cup cashews, soaked for 4 hours, drained and rinsed
- 1/3 cup rice malt syrup
- 1/4 cup cacao butter, grated and melted double boiler style
- 3/4 cup frozen blueberries, defrosted
- 1/3 cup full fat coconut milk
- 1 1/2 tsp vanilla extract
- 1 cup cashews, soaked 2-4 hours, drained and rinsed
- 1/4 cup rice malt syrup
- 1/4 cup cacao butter, grated and melted
- 1/4 tsp vanilla extract
- 2 tbsp full fat coconut milk
- 2 tbsp fresh lemon juice
Preparation
Add the almonds, coconut and buckinis to a food processor
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
Blend for 2 minutes, or until very smooth
Add melted cacao butter, blending for a further 1 minute on high
Pour mixture on top of base (reserving around 1/3 of the mixture if you wish to pipe on top)
Set aside
Lemon layer
Add cashews, vanilla, rice malt syrup, lemon and coconut milk to a high speed blender
Blend for 2 minutes, or until very smooth
Add melted cacao butter and blend for a further 1 minute on high
Pour on top of blueberry layer (optional; reserve 1/3 for pipping) then transfer to the freezer to set for a min of 3 hours
To serve, remove from freezer and mounds