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!
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
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.