Mini Layer Cakes Ingredients 250g unsalted butter softened 1 teaspoon vanilla extract ½ cup Raw Earth 3 eggs 1 1/3 cup self-raising flour 1 teaspoon baking powder 2/3 semolina ½ cup milk 1 cup Coconut Cream, chilled 250g Berries Method Beat butter in the bowl of an electric mixer until light and fluffy. Add the vanilla and Raw Earth and beat until combined. Add the eggs one at a time, beating until each is fully incorporated to the batter. In a separate bowl add the flour. Add the baking powder and semolina. Combine. Add 1/3 of the milk and beat until incorporated. Add more of the flour and semolina mixture and beat until combined. Continue alternating between the flour mixture and last two-thirds of remaining milk. Pour into 2 x 6 hole greased muffin trays and bake for 15-20 minutes. Until a

Mini Blueberry Cheesecakes Ingredients ¾ cup desiccated coconut, plus extra ¼ cup LSA 2 tbs vegan margarine, melted ¾ cup cashews, soaked for 1 hour in hot water and then drained & rinsed ¼ cup Raw earth 2 tbs coconut cream 1 tbs coconut oil ¼ cup blueberries 1 tsp vanilla extract Method Combine the base ingredients in a bowl and mix to combine. Press into a small 9x hole silicon mould or a greased and lines mini cupcake tray. Chill Combine the filling ingredients in a food processor until smooth. Scrape down the sides occasionally. Dollop over the base and press down. Sprinkle with desiccated coconut. Chill for at least 2 hours. Serves 4-5   -   Prep: 60 Minutes   -   Chill: 2 hours