Mini Holiday Peppermint Cakes

Serves: 12 mini cakes


Peppermint Cake:

  • 1½ cups cashews (soaked in water for at least 30 minutes)
  • 1 cup unsweetened almond milk
  • ¾ cup maple syrup
  • ½ cup Garden of Life Raw Virgin Coconut Oil - melted
  • 1 teaspoon peppermint oil
  • ½ teaspoon vanilla extract
  • 6-8 drops natural red food coloring (optional)


  • raspberries or peppermint sticks (broken into small pieces)
  • shaved chocolate or sweet cacao nibs


  1. First make the crust by placing walnuts, salt and cacao into the food processor using the “s” blade.
  2. Process for about 30 seconds, then add in the maple syrup and coconut oil and process again until the batter is very sticky.
  3. Press batter into the spring form pan or into 12 mini cake pan cavities then place in refrigerator while you make the filling.
  4. To make the filling, rinse the cashews off then place in a high speed blender with the remaining cake ingredients. Blend until very smooth (works best if you use a Vitamix or similar).
  5. Pour cake “batter” over the crust, then garnish with your choice of garnishes and place in freezer for at least one hour to set.
  6. Once you are ready to serve, let cake(s) sit out for about 10 minutes for the ideal texture.
  7. Store in freezer for up to one month.

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