Truus DokterA super easy @medicalmedium-friendly treat π β¦ delicious, sweet, pretty, and healthy!
I made these in a muffin mold, but you can also use a cake mold.
This was an experiment, but I can describe my processβ¦
For the crust:
In a kitchen machine, mix 1 cup of coconut chips and 1 cup of cashew nuts with 2 cups of raisins and 2 cups of dates. Press a layer of this mixture into your mold of choice. Place it in the refrigerator for 1β2 hours.
For the jelly:
Use water or plant-based milk (the amount depends on your mold size). Warm the liquid in a pan and add 2 teaspoons of agar agar. Stir until it boils, then add a package of frozen berries, cherries, or a mix of your choice. I also added some extra coconut blossom sugar, a bit of cinnamon, ginger, and cardamom π
Pour the mixture on top of the crust and refrigerate for another 2 hours, or until it sets into a jelly.
I have a few birthdays coming upβ¦ πππ
#vegan #veganrecipe #healthycake
I made these in a muffin mold, but you can also use a cake mold.
This was an experiment, but I can describe my processβ¦
For the crust:
In a kitchen machine, mix 1 cup of coconut chips and 1 cup of cashew nuts with 2 cups of raisins and 2 cups of dates. Press a layer of this mixture into your mold of choice. Place it in the refrigerator for 1β2 hours.
For the jelly:
Use water or plant-based milk (the amount depends on your mold size). Warm the liquid in a pan and add 2 teaspoons of agar agar. Stir until it boils, then add a package of frozen berries, cherries, or a mix of your choice. I also added some extra coconut blossom sugar, a bit of cinnamon, ginger, and cardamom π
Pour the mixture on top of the crust and refrigerate for another 2 hours, or until it sets into a jelly.
I have a few birthdays coming upβ¦ πππ
#vegan #veganrecipe #healthycake
The Spelt Kitchen