Goji and Pumpin Mini Cakes
Prep time
Total time
Recipe type: Cakes
Cuisine: Raw, Vegan
Serves: 2
  • 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
  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!
Recipe by Deviliciously Raw at https://deviliciouslyraw.com/2015/10/21/raw-vegan-goji-and-pumpin-mini-cakes/