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Strawberry Babycakes

If you're looking for a cute little holiday dessert to serve as a sweet irresistible finger food, this raw food recipe from Christina Ross, food editor at Natural Child World Magazine, will not disappoint. In fact, it will scrumptiously surprise your wors

If you're looking for a cute little holiday dessert to serve as a sweet irresistible finger food, this raw food recipe from Christina Ross, food editor at Natural Child World Magazine, will not disappoint. In fact, it will scrumptiously surprise your worst dessert critic.
If you're looking for a cute little holiday dessert to serve as a sweet irresistible finger food, this raw food recipe from Christina Ross, food editor at Natural Child World Magazine, will not disappoint. In fact, it will scrumptiously surprise your worst dessert critic.

Strawberry Babycakes

Makes 9 mini cakes

For the topping:

  • 1 pack of strawberries

  • 1 lemon

  • 2 teaspoons honey (or maple syrup, if you're eschewing honey)

  • 1/2 tablespoon chia seeds


For the cakes:

  • 1 cup cashew flour

  • 1/4 cup almond flour

  • 1/2 tsp vanilla bean

  • 2 tsp almond extract

  • 1/8 cup honey


Directions:

  1. For the topping, soak 8 hulled strawberries in lemon juice and honey (or maple syrup). Smoosh the berries by hand and stir in chia seeds. Let sit for 10 minutes to thicken. Set aside.

  2. For the cakes, combine all ingredients in a food processor and process until ingredients clump together.

  3. Using an ice cream scoop form cashew mixture into balls and press in the center with thumb or back of spoon.

  4. Strain strawberry mixture to remove juices. Fill cakes with strawberry preserves.

  5. Refrigerate for 20 minutes before serving.


More tasty vegan dessert recipes!
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