These pretty little cinnamon and cashew cakes taste heavenly and are perfect for afternoon tea. A quick and easy recipe without actually baking. They`re also perfect to prepare ahead of time.
Cashews are not actually nuts but rather seeds of a fruit called cashew apple. They contain lots of proteins, magnesium and healthy fats.
I like to use them for making creamy cakes like in this recipe or for cooking in savoury and sweet dishes. Such a versatile super fruit.
Cinnamon and cashew cakes
- 220 grams cashew nuts
- 100 grams oats, gluten-free or regular ones
- 1 tbsp coconut oil
- 3 tbsp rice malt syrup
- 2 tsp cinnamon
- 5 tbsp cashew milk
- 2 tbsp maple syrup
Soak cashews overnight or for several hours in water.
Process oats, rice malt syrup and coconut oil in a food processor until you have a slightly sticky consistency. Press into muffin forms or little cake forms. I use little silicon moulds.
Drain cashew nuts and grind very finely along with cinnamon, cashew milk and maple syrup. Spread onto the cake bases and freeze until firm. Garnish with blueberries, cinnamon or liquid chocolate.