German Vegan Foodie Leonie Molkentin

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A Love for Healthy Living and a Passion for Photography + Getting Creative

Instagram: @naturallyleyonee

Q: Any food secret you swear by?
A: When it comes to baking, I love to use chia eggs or flax eggs, soaked seeds in water, as a substitute for eggs. It really is a great alternative that I love to show people that ask me how to bake an eggless cake, and it takes the batter stick together. This is my food secret when I try to veganize recipes that I used to love before I started my plant-based diet.

Q: Five of your favorite ingredients?
A: Bananas, dates, spinach, lentils, and chia seeds.

Q: What can’t you live without in the kitchen?
A: That’s a tough question, but I’ll definitely go with my food processor! I use it every day for smoothies, soups, shakes, making nut milk, and creating sweet treats, such as raw cakes or bliss balls. The opportunities are endless.

Q: What can’t you live without in the kitchen?
A: That’s a tough question, but I’ll definitely go with my food processor! I use it every day for smoothies, soups, shakes, making nut milk, and creating sweet treats, such as raw cakes or bliss balls. The opportunities are endless.

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Raw Blueberry Mango Minicakes with a Chocolate Buckwheat Base

(makes about 6 with a diameter of 6 cm)

INGREDIENTS

For the base:
5 tbsp raw cocoa
30 pitted dates
70 g buckwheat

For purple layer:
125 g soaked cashews (soaking overnight is best)
1 tsp spirulina
300 g frozen blueberries
2 tbsp coconut or soy yoghurtraw cake 333
3 tbsp soy milk

For yellow layer
125 g soaked cashews
½ tsp vanilla
1 mango
3 tbsp soy milk

For chocolate sauce
¼ cup raw cocoa
¼ cup coconut oil
Agave syrup to taste

For decoration
Set slices of mango and blueberries aside
Desiccated coconut
Edible dried rose petals

INSTRUCTIONS

Let cashews soak in water for a couple of hours, best is overnight. Wash and rinse well after soaking.
Blend dates and cocoa in a food processor until you get a smooth texture (or chop into really small pieces) and mix in buckwheat.
Press mixture into mini cake or dessert rings (diameter of 6 cm) and set in the freezer.
When the base is placed to set in the freezer, blend soaked cashews, spirulina, blueberries, yoghurt, and soy milk until smooth and add into forms as next layer. Set back into the freezer for at least 30-60 mins for the layer to set.
For the yellow layer, blend soaked cashews, vanilla, mango, and soy milk until smooth and add into forms as top layer.
Add fresh fruit on top, such as mango and blueberries, and some dessicated coconut and rose petals for decoration. Set in the freezer for at least 6 hours and top with chocolate sauce before serving.

Note: These mini cakes can easily be stored in the freezer for some time to be prepared whenever you are craving a sweet treat!