VANILLA MINI CREAM CAKES – REVITALIZE 2014

VANILLA CREAM CAKE RECIPE!

Pecan Almond Crust

  • 1/4 Cup Almonds
  • 1/4 Cup Pecans
  • 1/4 Cup Cacao Powder
  • ½ cup Medjool Dates, pitted
  • 1/2 tsp Vanilla
  • pinch Sea Salt

Process ingredients in food processor until crust is formed. Press into mini cheesecake pan or other shallow pan. Set aside or in fridge while you make filling.

Vanilla Cream Filling

  • 2 Cups Cashews
  • ½ Cup Coconut Oil, melted
  • ½ Cup Maple Syrup
  • 2 tsp Vanilla
  • ½ Cup Water

Blend all ingredients except water in Vitamix. Slowly add water. *Soak cashews for 15 minutes if desired.

Pour filling into pressed crust and refrigerate until solid (a couple of hours) I keep mine in the freezer for a cool ice creamy treat. Top with raspberries.