mini cherry cashew cream cakes
adapted from Oh, Ladycakes
yields 12 mini cakes
3/4 cup raw unsalted pecans
3 medjool dates, soaked in warm water for 5-10 minutes, drained and pitted
A pinch of salt
1 cup raw unsalted cashews, soaked 4-6 hours
1/2 cup cherries, pitted (see notes)
5 medjool dates, soaked in warm water for 5-10 minutes, drained and pitted
2-4 tbsp lemon juice (see notes)
In a food processor or high speed blender, blend the pecans, 3 dates and salt together until a loose mixture is formed. It should hold together when you try to form it into a ball.
Next, combine all filling ingredients in a food processor or high speed blender and blend until smooth and creamy.
To make the cakes, form small balls of the base mixture and press them down into a mini muffin tin. Top with a spoonful of the cherry cashew cream and gently swirl it around to evenly coat the crust. Garnish with a pecan and repeat with the remaining muffin cups. Chill the cakes for a few hours then enjoy!
- Frozen or fresh cherries can be used; we used frozen.
- Feel free to experiment with other fruits! Berries would be a great option.
- Amount of lemon juice used is based on how tart you want your cakes to be, as well as what type of fruit you use.