Mother’s Day is just around the corner, and what better gift to give your moms than a cake that’s handmade with love, sprinkled with sweetness but still healthy!
Ingredients
1 cup unsweetened desiccated coconut
1/3 cup macadamia nuts
1/4 cup butter or virgin coconut oil, melted
2 tbsp freeze-dried blueberry powder
2 tbsp Sweet Best Erythritol
1/2 tbsp Sweet Best Stevia-Erythritol
1/2 tsp cinnamon
Cheese filling:
200 g full-fat cream cheese
1/2 cup Alaska Crema All Purpose Cream
1/2 cup crème fraîche or sour cream
1/2 tsp sugar-free vanilla extract or seeds from 1/2 vanilla bean
4 tbsp freeze-fried strawberries, powdered
2 gelatin leaves or 1 tsp gelatin powder
1/2 cup Sweet Best Erythritol
1 tbsp Sweet Best Stevia-Erythritol
Instructions:
1. Place all the ingredients for the crust in a food processor.
2. Add freeze-dried blueberry powder. Pulse until the mixture is roughly chopped. Don’t blend it too much.
3. The crust batter should be crumbly, not as smooth as nut butter.
4. Transfer the mixture in the mini cake molds and press it down. Place the molds in the fridge before the cheese filling is ready.
5. In a bowl, mix all the ingredients for the filling apart from the gelatin sheets. Place half of the mixture in another bowl and set aside.
6. Place 2 gelatin sheets into a small plate and add a bit of water. Alternatively, combine 1 teaspoon gelatin powder with 2 tablespoons of water.
7. In a small pan, bring 1/4 cup of water to boil and turn the heat off. Add softened and drained gelatin sheets and mix well until it dissolves. Pour the gelatin mixture slowly into one of the bowls with cheese filling and incorporate well.
8. Take the cake molds from the fridge and pour the mixture evenly into each of them. Place in the fridge before you prepare the last layer of cheese filling.
9. Spoon the strawberry powder into the bowl with remaining cheese filling and mix well. Similarly to step 6, incorporate the remaining gelatin sheets and add the mixture slowly to the cheese filling while stirring.
10. Take the cake molds from the fridge and carefully fill all of them with the last layer of cheese filling. Place in the fridge for at least 2-3 hours, or better overnight.
11. Push the cakes out from the molds and and keep them in the fridge in an airtight container to prevent the edges from drying. Serve immediately or store covered in the fridge for up to 5 days.
Preparing something for Mother’s Day? Share with us at (sblowcargroup)
