Triple Layer Mini Cakes
Hope everything has been swell.
It's Saturday night and I'm warmly tucked away in bed, contemplating what movie I shall watch - Divergent? Titanic? Or perhaps we shall get a bit frisky and watch Donnie Darko?
Haha soz, but not today Donnie. Never again actually, not to keen on enduring a downward spiral of confusion once again thank you very much,
Anyhow, life as of late has taken a turn of complacent normalcy.
Nothing of stagnant spontaneity has happened and my a-happenings have been as bland as falafels without hummus.
But... I did make these delish triple layer mini cakes!
Each layer features Tao Nutrition which has been my go-to vegan protein powder for more than a year! My fave are Natural Choc and Vanilla Bean! I always add a cheeky dose of Tao with my brekkie to get that extra does of superfood goodness! I did write a review on Tao Nutrition sometime last year and the link can be found here...
Just a heads up - these cakes took me overnight to complete. So yes, whilst they do take longer to make, they were so delish! And anyway, you get three layers in one so that's every bargain hunter's dream come true!
#bargainbonanzawithfoodbloggerandrea
Utensils:
- silicone muffin tray
- food processor
- measuring cups
- measuring spoons
- butter knife
Ingredients:
For the Base Layer:
- 4 medjool dates, deseeded
- 3/4 cup raw nuts
- 1 tsp maple syrup
- 1/4 cup Tao Nutrition Natural Choc (Cacao) Protein
For the Strawberry Layer:
- 1/2 cup raw nuts
- 2 tbs coconut oil
- 2 dates, deseeded
- 1 tsp maple syrup
- 1 tbsp Tao Nutrition Vanilla Bean Protein
- 1/4 cup strawberries
- 2 tbsp almond milk
For the blueberry Layer:
- 1/2 cup raw nuts
- 2 tbs coconut oil
- 2 dates, deseeded
- 1 tsp maple syrup
- 1 tbsp Tao Nutrition Vanilla Bean Protein
- 1/4 cup strawberries
- 2 tbsp almond milk
For the toppings:
- vegan dark chocolate, melted
- strawberries
- blueberries
- coconut chips
Tip: would definitely recommend soaking the nuts for at least 2 hours and then draining them as it makes the nuts so much easier to blend!
1. To make the base, add all ingredients for the base in a food processor and blend on high for about 2-5 mins until mixture is no longer crumbly and can stick together.
2. Add base mixture to the bottom of the muffin tray. Use the back of a spoon to flatten the mixture to create a flat surface and place in fridge for 15-20 mins.
3. Meanwhile, to make the strawberry layer, add all ingredients for the strawberry layer in a food processor and blend on high for 5-10 mins until the mixture is well combined and has a smooth consistency.
4. Place strawberry filling mixture on muffin tray on top of base layer and use a butter knife to create a flat surface for each mini cake and place in fridge for at least 1 hour.
5. To make the blueberry layer, add all ingredients for the blueberry layer into a food processor and blend on high for 5-10 mins until the mixture is well combined and has a smooth consistency.
6. Place blueberry filling on muffin tray on top of strawberry layer and use a butter knife to create a top flat surface for each mini cake.
7. Then place tray in fridge overnight or for at least 8 hours.
8. The morning after, carefully remove each cake from the muffin tray and top with toppings. Enjoy!
Do let me know if you ever give these a try!
Have a good one and for the sake of your own sanity,
don't watch Donnie Darko.
Just plz.
Andrea x