Raw Blueberry Mini-Cakes

Here’s another great recipe from gastrawnomica.com, featuring our new Native Forest® Organic Coconut Cream!

“Hey beauties! Hope you’re now following me on Instagram! A few days ago I went to a local farmer’s market that is very close from where I live, and I found wild blueberries, which are very unique from the Quebec area. They are tiny balls of goodness. Today’s recipe was inspired by these blueberries I got during the weekend. I wasn’t sure what to make, raw or cooked, simple or more complex, but then I thought cupcakes! Raw cupcakes! These are super simple to make, pretty much less than 20 min and they’re done! They are not very sweet, because I only used bananas and fruit as natural sweetener, but always feel free to add some coconut sugar or liquid (natural) sweetener to the mixture.”

Gastrawnomica’s Raw Blueberry Mini-Cakes with Coconut Frosting

Makes 2 mini-cakes
1 mashed ripe banana
2 full Tbsp + 1 tsp coconut flour (around 40 grs) (Try Let’s Do…Organic® Organic Coconut Flour)
2 Tbsp blueberries, lightly mashed
2-3 full Tbsp water or almond milk
1 tbsp sweetener of choice**

Coconut Frosting:

4 Tbsp Coconut Cream, chilled (Try Native Forest® Organic Coconut Cream)
2 Tbsp mashed blueberries

**If you’re using sweetener, you will have to adjust water amount, depending on what you choose to use. Honey, agave, date syrup, coconut sugar.. Add sweetener first and then add water/milk until you have the right consistency. You might need more or less.

Before starting, you should have a can of coconut cream chilled in the fridge overnight. I used Native Forest® coconut cream. You can make your own if you want to, or substitute with frozen bananas, won’t be the same but will do the work!
Mix banana and blueberries until they are mashed, but you should still have a couple of whole blueberries. Add coconut flour and mix by hand until well incorporated. Add 2 Tbsp of water, one at a time until cookie dough consistency, add 1 more if necessary. Should be moist and shapeable but not wet.
With your hands take half of the mixture and make your 2 mini cakes, or use all for a medium size cake. If using coconut cream, remove from fridge, it should be thick and firm. Add mashed blueberries and mix well. Add sweetener of choice if using.
**You can also chill a bowl and with a hand mixer whip the cream until fluffy. Then add the blueberries and mix.
Top cakes with frosting and serve. It’s super simple, lightly sweet but really makes does cravings go away! Also, if not using cream, you can use frozen bananas, like I mentioned above. Simply blend frozen bananas with blueberries, as if you were making a soft serve. This won’t hold as long as the coconut cream so serve right away!

The mini cakes are moist and soft, kind of cookie-dough consistency, super yummy.

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Find Great Organic Coconut Cream Recipes Here.
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Republished by EdwardandSons.com