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Raw Passion – Mini Lemon Cakes with Raw Cheesecake Icing

Raw Passion – Mini Lemon Cakes with Raw Cheesecake Icing

Raw Passion Mini Lemon Cakes with Raw Cheesecake Icing

Raw Passion Mini Lemon Cakes with Raw Cheesecake IcingEveryone loves a birthday… Everyone! It’s a day where the person in question should be showered with gifts, love and good food. So when my pal Lucy turned 27 this week, I knew it needed to be special. Unlike most girls, she couldn’t care less about chocolate and overly sweet things. No, it had to be tart. Lemon, passionfruit and anything citrus were the main requirements. Eeep!

I decided to make something up as it was a nek minute away from payday and didn’t have much on hand. I decided to use coconut as a base, bulked out with oats so I could feed the masses that show up at these morning teas. They turned out pretty badass if you ask me – could of been more tart but I’m ok with that.

Raw Passion Mini Lemon Cakes with Raw Cheesecake Icing

raw passion - mini lemon cakes with raw cheesecake icing
What do you un-bake for a girl that doesn't lust over chocolate? Citris! Passionfruit and lemon make friends with coconut and oats in this delicious raw treat!
Eat for: dessert, cake, snack
Cuisine: paleo, dairy free, refined sugar free, fructose free, grain free, vegan, raw
Serves: 20
  • 3 cups shredded coconut
  • 1 cup oats (gluten free if possible)
  • 1 cup almond meal
  • 3 tablespoons psyllium
  • pinch of himalayan salt
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla paste
  • 1 lemon, juiced
  • ½ cup raw cold pressed coconut oil, in liquid form
  • For the raw cheesecake icing: 1 cup cashews, soaked overnight
  • ¼ cup lemon juice
  • 2 tablespoons maple syrup
  • 2 tablespoons coconut oil, in liquid form
  • ¼ cup – ½ cup of water only as needed
  • Decoration: 2x passionfruit
  1. Place the first 5 ingredients of the lemon slice in a food processor and process until you get a fine crumb.
  2. Add in the maple syrup, vanilla paste and lemon juice ad pulse until dough like.
  3. All the coconut oil and pulse until incorporated.
  4. Press into the individual moulds of an ice cube tray until each is about ¾ – ⅞ full leaving enough room for the raw cheese cake icing. I got 2 trays full.
  5. Next make the icing by putting everything except the coconut oil into a blender. Slowly add the water using as little as possible. Process until smooth.
  6. Add in the coconut oil and pulse until combined.. Do not over pulse as the mixture can split.
  7. Spoon the raw cheesecake icing on top of each cube – try level as much as you can but it wont go completely smooth – embrace it!
  8. Distribute the passionfruit over each mini cake.
  9. Set in the fridge minimum two hours or overnight.

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