Lemon Raspberry Dreamcakes

Lemon Raspberry Dreamcakes

A delectable lemon-raspberry white chocolate variation of my Model Chocolate popular recipe for the ‘Dreamcake’ just got recreated into these pretty little baby cakes! They’re so scrumptiously stylish you could serve them to anyone at all with pride. SF DF GF as usual. You don’t need any fancy equipment either, just a blender, a muffin tray to fit 12, some patty-cake liners to facilitate removal, and you’re ready!

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LEMON RASPBERRY DREAMCAKES

Raw Chocolate ’Biscuit’ Base:

1 1/2 cups almond meal

1- 2 tablespoons raw cacao powder

1 rounded tablespoon raw organic coconut oil

2 tablespoons coconut sugar

Lemon ‘White Chocolate’ Filling:

1 cup coconut water

1/2 cup (compacted) young coconut flesh

1 cup raw cashews

1/2 teaspoon vanilla

4 drops pure essential oil of lemon (or some fresh lemon zest)

1/3 cup raw light agave, rice malt syrup or coconut syrup

1/2 cup raw organic coconut oil

1 -2  cups frozen raspberries

Lemon zest for tops, optional

A little raw chocolate may be used for decorating (optional). Use my Ice Magic recipe which is super easy, or any of your favourite raw chocolate recipes from the book

MIX together all ingredients for raw chocolate base and press small portions of the mixture into the bottoms of a patty-cake lined cupcake tray. Set aside. BLEND coconut water with cashews, coconut flesh, and vanilla until velvety smooth. Add all other filling ingredients and blend again to combine thoroughly. Sprinkle 4 – 5 raspberries on top each of the raw chocolate bases. Pour over the creamy white chocolate mixture until all is used. Top with extra frozen berries. Set in the freezer to firm completely, about 1 hour. Perfection! Drizzle with Ice Magic raw chocolate and sprinkle with lemon zest to decorate or serve as they are.

Preparation time 20 minutes. Setting time 1 hour. Makes 12.

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2014-04-16T16:17:24+00:00April 16th, 2014|

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13 Comments

  1. Ana April 19, 2014 at 1:53 am - Reply

    can I make the base with coconut meal?

    • abigail April 19, 2014 at 9:05 pm - Reply

      Yes I think that would work, you may need to play with the quantities and perhaps use extra oil if it’s the coconut flour that you’re meaning as it can be quite dry. I have a delicious recipe in my book called Snow Crust which is based on coconut, and perfectly moist. <3

  2. Joanne Amante April 19, 2014 at 10:25 pm - Reply

    Hi,
    My name is Jo, and my husband and I own Healthy Life Aitkenvale.
    I am very interested in stocking your book and would like to know
    who I have to contact to purchase it.

    Thanks,
    Jo

    • abigail April 21, 2014 at 10:26 pm - Reply

      Hi Joanne,
      Please contact me via the contact page on this site.
      Kind regards, Abigail

  3. Leanne April 21, 2014 at 9:13 pm - Reply

    Can the coconut flesh be replaced with any other type of coconut eg shredded or chips as they are hard to come by where I live?

    • abigail April 21, 2014 at 10:29 pm - Reply

      Hi Leanne, Yes you can replace the fresh coconut meat and water with coconut cream. 1 1/2 cups rich organic coconut cream should work beautifully.

  4. Lizzy April 26, 2014 at 12:42 pm - Reply

    Hi Abigail,

    This recipe looks amazing and was actually referred to me by a friend. You mention the ‘popular Dreamcake’ recipe but I am unable to locate this – are you pls able to point me in the right direction? Thanks very much.

    • abigail April 27, 2014 at 8:51 pm - Reply

      Hi Lizzy! Yes The Dreamcake is a favourite recipe from the book. abigailoneill.net/model-chocolate

  5. Lisa June 5, 2014 at 1:51 pm - Reply

    Wow! <3 <3 <3

  6. Kadee June 5, 2014 at 6:13 pm - Reply

    I don’t know where I went wrong but I had enough base for 24 not 12 and still had some leftover. And my Ice Magic was a fail. Way too thick so I thinned it down with coconut oil but still too thick.

  7. kelly paas June 7, 2014 at 3:18 pm - Reply

    Hi Abigail,

    Just wondering if these dreamcakes can be frozen?
    And can any other of your recipes be frozen too

    Thanks

    Kelly

    ps…. I have ordered your book, can’t wait to get it, looks fantastic !!

    • abigail June 10, 2014 at 2:49 pm - Reply

      Hi Kelly, Thanks, yes you can freeze all the raw chocolate recipes with success and these too, I’d just take these Dreamcakes out of the freezer 20-30 minutes before serving so they’re not really hard <3

  8. […] are two recipes which are highly popular from my website, the ‘Lemon Raspberry Dreamcakes‘ also the Raw Banana Caramel Pecan Pie – both of these include raw cacao without it […]

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