Orange Mini Heart Raw Cakes

Today I am beyond excited to share one of my favorite raw cake recipes that I get to make for my customer during the winter months, the Orange Mini Heart Raw Cakes for the upcoming Valentines Day, of course. 

Few to none sunny days during the winter here in Canada can leave us deprived off many essential nutrients. Oranges are amazing source of water soluble antioxidants such as vitamin C, they also contain phytonutrients that help with the stubborn flues, protecting the body from the viruses. In general citrus fruits are very uplifting to our spirits during the dark days, just like the sunshine would with it’s incredible aroma!

Orange Mini Heart Raw Cakes

2017-01-31 13:04:12

Serves 6

Mood lifting, nutrient dense orange raw cakes, with a creamy texture resembling traditional cheese cake.

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Total Time

12 min

Total Time

12 min

Base

1. 1 cup raw almonds
2. 1 cup medjool dates, pitted
3. 2 tbsp raw cacao powder
4. pinch of salt

Orange Filling

1. 1 cup raw cashews, soaked in filtered water for 4 to 8 hrs
2. 4 tbsp organic coconut flour
3. 1/3 cup maple syrup
4. 1/4 melted coconut oil
5. orange juice, from one orange
6. 1 tbsp organic orange peel, grated or optional 2 drops of wild orange essential oil, food grade (I used dōTERRA)
7. 1 tsp turmeric for colour and healing benefits 🙂

Chocolate glaze

1. 1/4 cup of organic chocolate chips, Stevia sweetened & melted with 1 tsp of coconut oil

Instructions

1. Make a base by pulsing almonds cacao powder, salt and dates in a food processor until they come together.
2. Separate the dough in 6 even parts.
3. Press each mixture part into a heart shaped silicone mold with your slightly wet fingers, for the dough not to stick and set in the freezer.
4. Next place all filling ingredients into a high speed blender, mine is the Vitamix and blend until completely smooth.
5. Using big spoon, scoop 3 to 4 tablespoons of orange cream into each heart mold on top of the almond base.
6. Tap the mold on the table gently to settle the filling in and get rid of the air bubbles.
7. Freeze overnight or for about 4 hours, then remove from mold.
8. Decorate the heart cakes with melted drizzled chocolate and twisted orange peel!

By Irina Hodorkovsky

Irush SWEET Life http://irushsweetlife.com/

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