Raw Raspberry Licorice Mini Cakes

These delicious and beautiful mini cakes combine bright and fruity raspberries with sweet and salty licorice. The filling is given a creamy touch from cashews and is sweetened light with agave nectar. Include this at your next party spread for a colorful touch.

RAW RASPBERRY LICORICE MINI CAKES [VEGAN, GLUTEN-FREE]

INGREDIENTS

FOR THE LICORICE CRUST:

• 1 cup almonds
• 1/2 cup desiccated coconut
• 1 1/2 teaspoon salt licorice powder
• 1/4 teaspoon vanilla extract
• 1/2 teaspoon star anise
• A pinch of black pepper
• 6-8 dates

FOR THE RASPBERRY FILLING:

• 1/2 cup raspberries
• 1 cup soaked cashews
• 1/4 cup agave nectar
• 1/4 teaspoon vanilla extract
• 1 tablespoon beet juice
• 2 tablespoons lemon juice
• 1/4 cup coconut oil

FOR THE LICORICE FILLING:

• 1 cup soaked cashews
• 1/4 cup agave nectar
• 2 1/2 teaspoon salt licorice powder
• 1/2 teaspoon vanilla extract
• 1/8 cup water
• 1/4 coconut oil
• 1/4 teaspoon natural black food coloring

PREPARATION

TO MAKE THE CRUST:

1. Process all ingredients in a food processor, start by processing the almonds and the coconut flakes until very fine flour like texture. Add the rest of the ingredients and process until a firm dough. Form a crust in the bottom of the mini cheesecake pan this will be enough for 12 mini cakes.

TO MAKE THE RASPBERRY FILLING:

1. Blend all ingredients in a blender, except the coconut oil, until it’s really smooth. Add the coconut oil in liquid form at the very end and blend for a few more seconds. Pour the filling into the mini cheesecake pan, the cups should be about 2/3 full.

TO MAKE THE LICORICE FILLING:

1. Blend all ingredients in a blender, except for the coconut oil, until it’s really smooth. Add the coconut oil in liquid form at the very end and blend for a few more seconds, if you want to dye the licorice black add the coloring after the coconut oil.

TO ASSEMBLE:

1. Use a spoon to move the raspberry filling to one side and pour about 1/3 of the filling into the mini cups. Create a random swirl pattern by using a toothpick. Let the mini cakes freeze for 2-3 hours. Top with crushed black sesame seeds if you desire.

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