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There are three layers in this tiny cakes and each one is super easy.
You can see rainbow just for a moment and the rainbow week lasts only for 7 days. Or longer if you make it two weeks. I’ll stick to the original one week idea, mostly because making one recipe and blog post per day is fun and demanding at once. I’ll take a couple of days off and will have my last pink breakfast tomorrow. I left a few pieces in my freezer, so I can enjoy it for longer. And yes, today is the pink day! This is a very healthy breaky and you will love it! It’s also sweet and kids like it a lot. You don’t have to make tiny ones like I did, you can use a regular muffin form or you can make a big cake. You’re the boss!
I found the recipe on beautiful Let’s eat cake blog, there’s so much more to try out over there!
There are three layers in this tiny cakes and each one is super easy.
Recipe
YOU WILL NEED FOR THE 1st LAYER:
- 1 & 1/2 cup walnuts
- 1 cup dates, without seeds
YOU WILL NEED FOR THE 2nd LAYER:
- 1 cup cashews
- 3 tbsp coconut oil
- 1/4 cup agave syrup or honey
- 1/2 cup chilled coconut milk
- 1/4 cup coconut flakes
YOU WILL NEED FOR THE 3rd LAYER:
- 350g frozen raspberries
- 2 tbsp agave syrup
- 1/2 cup coconut milk, chilled
- 1/4 cup coconut flakes
Lets start with cashews. Boil some water, pour over them and let it aside for about one hour.
Mean prepare the muffin form by placing strips of paper on the bottom of each.
Now we’re starting to make the layers. For each one we’ll need a blender. Place walnuts and dates in the blender and blend it well. Spread the dough on the bottom of each muffin hole, so it will be about 5mm layer. Leave it in a freezer for about 45 minutes.
Now it’s time for the second layer. Shake the can of coconut milk so the pulp and liquid combines. If it did not happen, mix it with a fork. Drain the cashews and place them in the blender, add the rest of the ingredients and blend well. Spread the same amount as the first layer in each hole of the muffin form and let it in a freezer for another hour.
Now the third layer. Place all the ingredients in a blender and again, blend it. Yet again, divide it between all the holes. Freeze for about 2 hours or overnight.
Enjoy, Marta
Mean prepare the muffin form by placing strips of paper on the bottom of each.
Now we’re starting to make the layers. For each one we’ll need a blender. Place walnuts and dates in the blender and blend it well. Spread the dough on the bottom of each muffin hole, so it will be about 5mm layer. Leave it in a freezer for about 45 minutes.
Now it’s time for the second layer. Shake the can of coconut milk so the pulp and liquid combines. If it did not happen, mix it with a fork. Drain the cashews and place them in the blender, add the rest of the ingredients and blend well. Spread the same amount as the first layer in each hole of the muffin form and let it in a freezer for another hour.
Now the third layer. Place all the ingredients in a blender and again, blend it. Yet again, divide it between all the holes. Freeze for about 2 hours or overnight.
Enjoy, Marta
21 Comments
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I use hand blender 🙂
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as it a blender with a hand crank on top, blades that twirl inside? They do the walnuts and dates properly???
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I don’t know if it was made properly, but I managed to make this cakes, so it mage a good work 🙂
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How lovely! Raspberries will forever and always be my favorite!
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What a delightful dish! Love the color. Bet the flavor is better. 🙂 Thanks!
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😀 pink makes everything better hahaha
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Mini babeczki wyglądają genialnie. Jaka szkoda że wyciągając rękę do monitora nie można tak po prostu poczuć smaku i zapachu.
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ja czekam, aż umożliwią taki przycisk 😀
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These look so pretty, and ready to eat off the screen 🙂
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this is such a sweet comment, thank you!
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Girl, you are on a roll with all of these wonderful and colorful breakfasts! This one would also make a great little dessert after a heavy meal. So very lovely!
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we actually had it for dessert as well 😀 It is a small yummy bite.
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These are so cute, Marta! I love them!
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Thank you <3
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A ja myślałam, że to deser!
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może być i deser
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oh they do look lovely, like tiny little ice creams!!
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They are like tiny ice creams 😀
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I love this raspberry version! And your photos are so pretty!
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Thank you so much, great recipe!
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Wow it looks soooooo delicious! May I ask you what kind of blender you are using. Since I am currently looking for a good one I would love to get some advice :-)I am a huge fan of your blog/Instagram & your recipes!