Mini Raw Bundt Cakes

Recipe

Makes 6-7 mini cakes 

Ingredients

Filling:

40 g raw cashew nuts

10 g sunflower seeds

70 g coconut flour

30 g shredded coconut

4 dates, pitted and chopped

2 tbsp virgin coconut oil

50 ml oat milk (or any other no-dairy milk)

Vanilla

Caramel cream:

1 1/2 tbsb peanut butter (unsalted, unsweetened)

75 g dates 

25 ml oat milk (or any other no-dairy milk)

1 tbsp coconut oil

1 pinch sea salt

Chocolate layer:

100 g dark raw vegan chocolate

or

2 tbsp raw cacao

2 tbsp coconut blossom sugar or coconut butter

1 tbsp virgin coconut oil

Toppings:

Dark vegan chocolate and cacao nibs

Instructions

1. Start with the filling: blend the cashew nuts and sunflower seeds in a high speed blender until you have a fine flour.
2. Add the dates and the no-dairy milk and blend until the dates are well combined with the dough.
3. Add all the ingredients and blend for an other minute. 
4. Press the dough evenly in small silicon molds and if you wish you can roll some of the dough to bliss balls and coat them with melted chocolate and peanut butter or other nuts.
5. Place the molds in the freezer for at least 15 minutes.
6. Make the caramel cream: blend all the ingredients for the caramel until very smooth. For this you will need some patience. Turn off the blender every minute or so to let it cool down a little.
7. Spoon it over the coconut filling. Let it freeze for a couple of minutes.
8. For the chocolate layer simply mix together the ingredients or melt the chocolate in a water bath and pour it over the caramel cream and freeze till set. 
9. Take out the molds some minutes before serving them. Decorate the mini bundt cakes with melted chocolate and cacao nibs.
10. Storange in the freezer or fridge.
11. Enjoy!!!