Delicate and delightful, but not too sweet, these cheezy cakes showcase fresh raspberries nestled in a tofu cheese-like filling, with an easy-to-prepare, gluten-free, flourless fruit and nut crust. So good.
Ingredients
CRUST
½ cup raisins
½ cup chopped pecans
½ cup unsweetened shredded dried coconut
FILLING
1 block (14 to 16 ounces) extra-firm regular tofu, well drained
1 aseptic box (12 to 12½ ounces) firm silken tofu, well drained
3 tablespoons maple syrup
1 teaspoon vanilla extract
TOPPING
5 teaspoons maple syrup, divided
⅓ cup apricot preserves
2 teaspoons water
36 fresh raspberries
Instructions
Preheat the oven to 350 degrees F. Thoroughly coat a 12-cup standard muffin tin with vegan margarine.
To make the crust, put the raisins, pecans and coconut into a high-performance blending appliance and process until the mixture forms soft dough. Transfer the dough to a plate. Put 1
heaping tablespoon of the dough into each of the prepared muffin cups and gently press it into the bottom of the cup to make a crust. Continue in this manner to make 12 crusts. Pre-bake the
crusts for 6 minutes. Put the tin on a wire rack and let cool for 10 to 15 minutes before adding the filling.
Once the crusts have cooled, put the filling ingredients into a high-performance blending appliance and process until very smooth. Divide the filling evenly among the 12 muffin cups,
smoothing out the top as you go. Bake for 24 to 26 minutes, or until the filling is almost set.
Put the pan on a wire rack and loosen the sides of each mini-cake with a knife. Drizzle ¼ teaspoon of maple syrup over the top of each mini-cake. Let cool 10 minutes, then carefully remove each mini-cake from the muffin cup, and place it on the wire rack to cool for 15 minutes.
While the mini-cakes cool, put ⅓ cup apricot preserves, the remaining 2 teaspoons maple syrup and 2 teaspoons of water into a small bowl and briskly whisk until combined. Spoon about 11/2 heaping teaspoons of the mixture over the top of each mini-cake. Artfully press 3 raspberries into the top of each mini-cake. Refrigerate at least 4 hours before serving. Loosely covered and
stored in the refrigerator, the mini-cakes will keep for 1 day.