Mini Orange Peel Cashew Cakes

Mini Orange Peel Cashew Cakes

These mini cashew cakes make for a fun dessert, finger-food 🍰 . The flavor is mild and sweet, with a crunchy nutty crust. For nut allergies, try swapping out the almonds for gluten free steel cut oats. 

The recipe does take a bit of time, so make it an activity! Have fun with toppings,  like goji berries, dried orange peel, Himalayan pink salt, or drizzled in melted chocolate chips. 

Mini Orange Peel Cashew Cake Recipe: 
Base: 
- 1/2 cup almonds 
- 1/2 shredded coconut 
- 1/2 tsp cinnamon 
- 1/4 tsp ground ginger 
- 1/8 tsp nutmeg 
- dash of Himalayan pink salt 
- 11 medjool dates .
*blend all ingredients together, adding dates last. Press into mold, once consistency is sand-like and sticky, and place in freezer. 

meanwhile.....
Filling:
- 1 cup cashews, soaked overnight 
- 1/2 cup coconut cream 
- 1/4 cup coco oil, melted 
- 3 tbsp pure maple syrup/agave  
- 1 tbsp dried orange peel .
- 1 tsp orange flavor

*blend all ingredients together and pour over crust layer. Freeze for at least 1 hour before enjoying 😊