Cranberry Mini Cakes
 
Prep time
Total time
 
Author:
Recipe type: Gluten Free Dessert
Cuisine: All
Ingredients
  • 2 cups peeled and chopped apples
  • 1 Tbsp lemon juice
  • 1 cup desiccated coconut
  • 2 Tbsp honey (to taste, add more if needed)
  • 2 Tbsp coconut oil (warmed until liquid)
  • 2 tsp vanilla essence
  • 1 tsp cinnamon
Frosting
  • 1 cup cashews
  • 2 Tbsp honey
  • 2 Tbsp coconut oil (warmed until liquid)
  • 2 Tbsp lemon juice
  • 1 tsp vanilla essence
  • ½ cup dried cranberries, plus some extra for decoration
  • ¼ cup water
Instructions
  1. Place chopped apples and lemon juice (to prevent browning) in your food processor and process until smooth.
  2. Add coconut, honey, coconut oil, vanilla essence and cinnamon and process again until well combined.
  3. Spoon out mixture into muffin pans (silicon is best for easy removal).
  4. Place in fridge to firm up and set for an hour or two.
  5. Turn mini cakes out of liners and top with frosting.
  6. Frosting:
  7. Place the cashews into a food processor and process until broken down into a breadcrumb like mixture.
  8. Add honey, coconut oil, lemon juice, vanilla and water and pulse until smooth and creamy.
  9. Blend cranberries with some water, try ¼ cup to start with and add more if needed to make a puree.
  10. Swirl this puree through the plain frosting.
  11. Refrigerate the frosting for 2-4 hours to firm.
  12. Once it has thickened, frost the mini cakes.
Recipe by Carolyn Hansen Fitness at https://carolynhansenfitness.com/no-cranberry-mini-cakes/