Mini Holiday Peppermint Cakes
- Dec 16, 2022
This delicious Mini Holiday Peppermint Cakes recipe is sure to please your family and friends. In fact, these festive little treats make the perfect gluten-free dessert or anytime snack!
Serves: 12 mini cakes
Ingredients
Crust:
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1¾ cups walnuts
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3 Tbsp maple syrup
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2 ½ Tbsp cacao
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2 Tbsp Garden of Life Coconut Oil
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¼ tsp sea salt
Peppermint Cake:
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1½ cups cashews (soaked in water for at least 30 minutes)
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1 cup unsweetened almond milk
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¾ cup maple syrup
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½ cup Garden of Life Coconut Oil - melted
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1 tsp peppermint oil
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½ tsp vanilla extract
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6-8 drops natural red food coloring
Garnish:
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Peppermint sticks (broken into small pieces)
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Shaved chocolate and sweet cacao nibs.
Preparation
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First make the crust by placing walnuts, salt and cacao into the food processor using the “s” blade.
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Process for about 30 seconds, then add in the maple syrup and coconut oil and process again until the batter is very sticky.
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Press batter into the spring form pan or into 12 mini cake pan cavities then place in refrigerator while you make the filling.
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To make the filling, rinse the cashews off then place in a high speed blender with the remaining cake ingredients. Blend until very smooth (works best if you use a Vitamix or similar).
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Pour cake “batter” over the crust, then garnish with your choice of garnishes and place in freezer for at least one hour to set.
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Once you are ready to serve, let cake(s) sit out for about 10 minutes for the ideal texture.
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Store in freezer for up to one month.
