Raw Vegan Goji and Pumpin Mini Cakes

Raw, Vegan Goji & Pumpkin Mini Cakes

This pumpkin cake is so beautiful I almost wouldn’t want to eat it … almost;)

Ingredients for base:
1 cup pecan
1/2 cup rolled oats
10 – 12 soft dates
1 tbsp coconut oil
1/2 cup cacao powder
1/4 cup buckwheat, soaked and dehydrated
1/8 cup filtered water

Put your crust ingredients into a food processor fitted with the S blade and process until it makes a sticky dough. Take out 1/2 cup from the base mixture and set aside. Press the mixture evenly into a parchment lined cake pan.

Ingredients for goji layer:
1 cup soft dates
1/2 cup goji berry
3/4 cup filtered water

Put everything in the high speed blender and blend until smooth and creamy. Pour the cream over the crust and let sit in the freezer while you make the second layer.

Ingredients for pumpkin layer:
2/3 cup soft dates + 1/4 cup filtered water, made into date puree
2 cup chopped raw pumpkin
1/2 c chilled full fat coconut milk
Spices: 1/2 tsp pumpkin spice, 1/4 tsp cinnamon, 1/4 tsp ground cloves, 1/8 tsp nutmeg

To make the pumpkin layer combine all ingredients (except coconut milk) in food processor and blend until smooth. With the processor running, add the coconut milk, and process for a minute until blended. Pour on top of goji layer and freeze 4 hours. Once the cake is frozen, you can remove the sides of the pan. Pour melted chocolate on top of cake, add little balls (made from the 1/2 cup base mixture) and freeze or refrigerate if serving shortly. Enjoy!

Goji and Pumpin Mini Cakes

 

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Prep time

40 mins

Total time

40 mins

 

Author: Deviliciously Raw

Recipe type: Cakes

Cuisine: Raw, Vegan

Serves: 2

Ingredients

• Ingredients for base:
• 1 cup pecan
• ½ cup rolled oats
• 10 – 12 soft dates
• 1 tbsp coconut oil
• ½ cup cacao powder
• ¼ cup buckwheat, soaked and dehydrated
• ⅛ cup filtered water
• Ingredients for goji layer:
• 1 cup soft dates
• ½ cup goji berry
• ¾ cup filtered water
• Ingredients for pumpkin layer:
• ⅔ cup soft dates + ¼ cup filtered water, made into date puree
• 2 cup chopped raw pumpkin
• ½ c chilled full fat coconut milk
• Spices: ½ tsp pumpkin spice, ¼ tsp cinnamon, ¼ tsp ground cloves, ⅛ tsp nutmeg

Instructions

1. For Cake Base - Put your crust ingredients into a food processor fitted with the S blade and process until it makes a sticky dough. Take out ½ cup from the base mixture and set aside. Press the mixture evenly into a parchment lined cake pan.
2. For Goji Layer - Put everything in the high speed blender and blend until smooth and creamy. Pour the cream over the crust and let sit in the freezer while you make the second layer.
3. For Pumpkin Layer - To make the pumpkin layer combine all ingredients (except coconut milk) in food processor and blend until smooth. With the processor running, add the coconut milk, and process for a minute until blended. Pour on top of goji layer and freeze 4 hours. Once the cake is frozen, you can remove the sides of the pan. Pour melted chocolate on top of cake, add little balls (made from the ½ cup base mixture) and freeze or refrigerate if serving shortly. Enjoy!

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