These are quite probably the best thing I have ever made! (I know I say that a lot but they really are). Each little bite is completely satisfying and deliciously light and fluffy. I have been playing around with cashews for the past few weeks and it is so amazing how creamy the texture becomes when they are soaked overnight and then puréed in a high speed blender. There are only 4 ingredients in the top layer and it takes less than 5 minutes to prepare and it sets in the fridge in about 4-6 hours. The base layer is soft and really tasty and Oscar had 4 of them before I had a chance to layer them together. Simple, good, healthy treats for your little ones. I am so excited to share these with you all and I hope you like them as much as we all did.
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What goes in...
- Base Layer
- 1 Cup Oats (milled into oat flour, or 1 cup of buckwheat flour)
- 1/2 Cup Pecan Nuts
- 1/2 Teaspoon Bicarbonate of Soda
- 5 Medjool Dates (soaked in boiling water for 10 minutes)
- 1 Teaspoon Pure Vanilla Extract
- 1 Tablepoon Flaxseed (put into a bowl with 3 tablespoons of boiling water)
- 4 Tablespoons Rapeseed Oil (or olive oil)
- Top Layer
- 1 Cup Cashews soaked overnight in cold water
- 3 Tablespoons Maple Syrup
- 1 Cup Frozen Raspberries and Redcurrants
- 1/2 Cup Dessicated Coconut (sugar free)
How to make it...
To make the base layer
- Preheat oven to 180ºC.
- Using a pestle and mortar grind the pecan nuts down to a fine powder.
Add all of the base layer ingredients including the nut flour to the food processor/blender and blend until everything is soft and almost like a thick paste.
- Add mini muffin cases into the 24 compartments of your mini muffin tin.
- Take roughly a teaspoon of the mixture in your hand and roll into a little ball and add one to each of the muffin cases. Press firmly with your thumb to press each one down so that it creates a little base for your top layer.
- Place into the oven and bake for 10 minutes (they really don’t take long at all).
- Take out and leave to cool in the tin.
To make the top layer
- Place the soaked cashews into a high speed blender along with 2 tablespoons of warm water and blend until they become soft and creamy. You may have to stop and start a few times to scrape down the inside. You can also add more water (a tablespoon at a time) until it becomes creamy.
- Add your remaining top layer ingredients to the blender and purée until the berries are broken down.
- Spoon about a teaspoon of the cream mixture on top of each little cookie and flatten the top with the back of the spoon.
Refrigerate for 4-6hrs (if you can wait that long)