Mini Raw Spring Flower Tea Cakes

I never actually had any tea parties with tea as a child. Instead I did things like make a fort out of the swing set with old blankets draped over it and around it to create a fort, then decorated the outside with flowers from the garden, then got dressed up in my Grandma's old clothes and wigs and sat inside eating junk food like Cheetos with my friend.  I imagine however the experience would have been much better had I actually had a tea set, or some little mini tea cakes to enjoy.  I have always loved the idea of tea cakes.  They are adorable little bites and I always feel like I am justified eating more than one as they are small.  When I saw a mini tea cake bundt pan about 5 years back I had to buy it!  I made a few delicious baked recipes with it, but since I went raw it has sat in my closet without use.
That is until last week when my Mother, who is always suggesting recipes I try to make raw, mentioned spring tea cakes.  What a wonderful idea!  I could color them pretty, and even give them a raw glaze!  I decided I wanted them to have floral flavors to mimic the shapes of the flowers so vanilla, rosewater and orange flower water were added to the sweet dough.  Natural color from beets and carrots made them lovely, and they reminded me of a little flower garden sitting on the tray before I glazed them.  For the glaze, a simple coconut rosewater frosting was perfect.

Although these would be wonderful to serve to guests at a tea party, they are a delicious little snack for adults to enjoy too.  Just whenever...when you need a bit of sunshine in the form of dessert in your day!

Mini Raw Spring Flower Tea Cakes
Makes 12-16 depending on the size of your molds

Dough:
1 1/4 cup finely shredded dried coconut
1 cup sprouted oat flour
1 1/2 cups ground flaxseed
1 cup soft medjool dates, pitted (soaked in water 30 minutes if not soft, and drained well)
2 Tbsp raw coconut nectar, or maple syrup
1 tsp pure vanilla extract
1/4 tsp sea salt

3 Tbsp chopped raw carrot
1/2 tsp orange flower water
1/2 cup finely shredded dried coconut

3 Tbsp chopped red beet
1/2 tsp rosewater
1/2 cup coconut

Mini Flower Molds or Pan

Glaze:
3 Tbsp coconut butter, warmed to liquid
1/2 tsp rosewater
1 tsp raw coconut nectar, or maple syrup
1/4 cup filtered water, or as needed

In a food processor, combine the 1 1/4 cups shredded coconut, 1 cup sprouted oat flour, ground flaxseed, dates, and blend until finely chopped and well combined.  Add the nectar, vanilla and sea salt and blend until combined.  Remove from the food processor and divide into 2 bowls.
Add the 3 Tbsp raw carrot back to the food processor along with one of the bowls and orange flower water and blend until smooth. Add the 1/2 cup finely shredded dried coconut and blend until smooth (if the mixture is too sticky*, add a little more coconut (sometimes the moisture content in the dates and carrots can vary), you want it to be like cookie dough but not too soft).  Remove from the food processor and set aside.
In the food processor, combine the beet, remaining bowl of plain dough, rosewater and process until smooth and well combined.  Add the 1/2 cup shredded coconut and process until smooth (if the mixture is too sticky*, like the carrot mixture, add a little more coconut until it is the same consistency as the other dough).  Remove from the food processor.
Press half the red dough into mini flower molds half way full, then half the orange on top of that.  Then, in the remaining molds, press the remaining orange mixture into them half way full, then press the remaining red on top of that.  Pop the cakes out of the molds, and place in the dehydrator for about 2-4 hours (mine took 2), or until desired firmness.  I like mine a little soft still.  Or, if you are not dehydrating, place in the freezer to firm up for about an hour.
Once the cakes are ready, to make the glaze, whisk together all ingredients until smooth, adding a little more water if too thick (you want a thin glaze that runs off and allows the color to show through).  Drizzle the glaze over the cakes, and allow to set before serving (which will happen faster if you pop them in the freezer for about 5 minutes).  These are best if you let them warm up to room temperature before serving them, but they need to be stored in the fridge.

*Note: If you are not planning on dehydrating these, make sure the dough is stiff enough, it needs to be stiffer than if you are drying them, about like firm cookie dough.

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

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