Here's another great recipe from
gastrawnomica.com, featuring our new
Native Forest® Organic Coconut Cream!
"Hey beauties! Hope you’re now following me on Instagram! A few days ago I went to a local farmer’s market that is very close from where I live, and I found wild blueberries, which are very unique from the Quebec area. They are tiny balls of goodness. Today’s recipe was inspired by these blueberries I got during the weekend. I wasn’t sure what to make, raw or cooked, simple or more complex, but then I thought cupcakes! Raw cupcakes! These are super simple to make, pretty much less than 20 min and they’re done! They are not very sweet, because I only used bananas and fruit as natural sweetener, but always feel free to add some coconut sugar or liquid (natural) sweetener to the mixture."
Gastrawnomica’s Raw Blueberry Mini-Cakes with Coconut Frosting
- Makes 2 mini-cakes
- 1 mashed ripe banana
- 2 full Tbsp + 1 tsp coconut flour (around 40 grs) (Try Let's Do...Organic® Organic Coconut Flour)
- 2 Tbsp blueberries, lightly mashed
- 2-3 full Tbsp water or almond milk
- 1 tbsp sweetener of choice**
Coconut Frosting:
- 4 Tbsp Coconut Cream, chilled (Try Native Forest® Organic Coconut Cream)
- 2 Tbsp mashed blueberries
**If you’re using sweetener, you will have to adjust water amount, depending on what you choose to use. Honey, agave, date syrup, coconut sugar.. Add sweetener first and then add water/milk until you have the right consistency. You might need more or less.
- Before starting, you should have a can of coconut cream chilled in the fridge overnight. I used Native Forest® coconut cream. You can make your own if you want to, or substitute with frozen bananas, won’t be the same but will do the work!
- Mix banana and blueberries until they are mashed, but you should still have a couple of whole blueberries. Add coconut flour and mix by hand until well incorporated. Add 2 Tbsp of water, one at a time until cookie dough consistency, add 1 more if necessary. Should be moist and shapeable but not wet.
- With your hands take half of the mixture and make your 2 mini cakes, or use all for a medium size cake. If using coconut cream, remove from fridge, it should be thick and firm. Add mashed blueberries and mix well. Add sweetener of choice if using.
- **You can also chill a bowl and with a hand mixer whip the cream until fluffy. Then add the blueberries and mix.
- Top cakes with frosting and serve. It’s super simple, lightly sweet but really makes does cravings go away! Also, if not using cream, you can use frozen bananas, like I mentioned above. Simply blend frozen bananas with blueberries, as if you were making a soft serve. This won’t hold as long as the coconut cream so serve right away!
The mini cakes are moist and soft, kind of cookie-dough consistency, super yummy.
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Find Great Organic Coconut Cream Recipes Here.
Purchase Native Forest® Organic Coconut Cream singles at Edward & Sons store.
Purchase Native Forest® Coconut Cream 12 Packs at Amazon.com.
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Republished by EdwardandSons.com
