The
ar t of plant-based food
Vegan Foodie Leonie Molkentin
Germany Vegan Foodie
Leonie Molkentin a Love for Healthy Living and a Passion for Photography + Getting Creative I n stag r am: @ nat ural l y l eyone e
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Raw blueberry mango minicakes with a chocolate buckwheat base
INGREDIENTS (makes about 6 with a diameter of 6 cm) For the base 5 tbsp raw cocoa 30 pitted dates 70 g buckwheat For purple layer 125 g soaked cashews (soaking overnight is best) 1 tsp spirulina 300 g frozen blueberries 2 tbsp coconut or soy yoghurt 3 tbsp soy milk For yellow layer 125 g soaked cashews ½ tsp vanilla 1 mango 3 tbsp soy milk For chocolate sauce ¼ cup raw cocoa ¼ cup coconut oil Agave syrup to taste
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For decoration Set slices of mango and blueberries aside Desiccated coconut Edible dried rose petals instructions Let cashews soak in water for a couple of hours, best is overnight. Wash and rinse well after soaking. Blend dates and cocoa in a food processor until you get a smooth texture (or chop into really small pieces) and mix in buckwheat. Press mixture into mini cake or dessert rings (diameter of 6 cm) and set in the freezer. When the base is placed to set in the freezer, blend soaked cashews, spirulina, blueberries, yoghurt, and soy milk until smooth and add into forms as next layer. Set back into the freezer for at least 30-60 mins for the layer to set. For the yellow layer, blend soaked cashews, vanilla, mango, and soy milk until smooth and add into forms as top layer. Add fresh fruit on top, such as mango and blueberries, and some dessicated coconut and rose petals for decoration. Set in the freezer for at least 6 hours and top with chocolate sauce before serving.
Note: These mini cakes can easily be stored in the freezer for some time to be prepared whenever you are craving a sweet treat! 72
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