Two Bite Butterscotch Cashew Cakes Recipe
Portions
Aprroximately 10 bites
Ingredients:
Crust Ingredients
- 1/2 cup almonds
- 1/4 cup pitted dates
- 1/4 cup shredded dried coconut
- 2 tbsp Nature's Charm Coconut Butterscotch sauce
- 1/2 tsp cinnamon
- Pinch of salt
Cake Ingredients
- 3/4 cup Nature's Charm Coconut whipping Cream
- 1/2 cup raw cashews, soaked
- 1/2 cup Nature's Charm Sweetened Condensed Coconut Milk
- 1/4 cup coconut oil, melted
- 1/4 tsp vanilla
Order Ingredients
Method
- Step 1: Soak the cashews overnight in water (or in boiling water for about an hour).
- Step 2: Using a food processor, combine the crust ingredients. Pulse as needed to Form a sticky, workable texture. This will take a few minutes. (Note: Some dates are dryer than others. The butterscotch sauce should help counter that, but if your mixture is still too dry, add a small splash of water).
- Step 3: Flatten the dough to fill the bottom of your mini-cupcake moulds. A silicone mould works best, but do the best with what you have.
- Step 4: Spoon a dollop (about 1 heaping tsp) of Nature's Charm Coconut Butterscotch Sauce onto each layer of crust.
- Step 5: In a blender, combine the cake ingredients until smooth. There should be no chunks.
- Step 6: Pour the mixture over the crust and butterscotch until covered. Tap the pan to level out the mixture and remove any bubbles. Top up any that are low.
- Step 7: Freeze for at least 3-4 hours (or overnight). Leave at room temperature about 5 minutes before eating.
- Step 8: When they can be removed from the mould, store in an airtight container in the freezer.
- Step 9: Top with coconut whipping cream, chocolate, edible Flowers, or whatever else tickles your Fancy! Enjoy!
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