Raspberry Lemon Mini Cakes
recipe

A refreshing and delicious raw cake that combines the zest of lemon with the sweetness of raspberries. Perfect for small indulgent moments!
Preparation Time: 30 minutes + chilling time
Serving Size: 4-6 mini cakes

Ingredients:

- 1 cup nuts (such as almonds or cashews)
- 1 cup dates
- 1 cup shredded coconut
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 cup raspberries (fresh or frozen)
- 1 tablespoon honey or agave syrup (optional)
- 1/2 cup coconut oil, melted

Instructions:

1. Soak the nuts and dates in water for about 15 minutes to soften.
2. Drain the nuts and dates, and add them to a blender with shredded coconut, lemon juice, lemon zest, and melted coconut oil.
3. Blend all the ingredients until smooth.
4. Gently fold in the raspberries and honey/agave syrup, ensuring the raspberries remain intact.
5. Pour the mixture into mini cake molds or muffin tins and smooth the top.
6. Place the cakes in the freezer to chill for at least 2-3 hours.
7. Serve chilled and enjoy the refreshing flavor!
Nutritional Information (per mini cake):
Calories: 150 kcal
Protein: 3 g
Carbohydrates: 18 g
Fat: 7 g
Fiber: 2 g

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