Raw mini cakes with herbs recipe

• 170 g (6oz) blanched whole almonds
• 50 g (1.8oz) pine nuts
• 13 pitted dates
• 3 tbsp honey
• 2 tbsp (roughly) water
• 3 tsp lemon juice
• 150 g (5.3oz) cashew nuts
• 200 ml (7fl oz) almond milk
• 50 ml (1.8fl oz) liquid honey
• 3 tsp lecithin
• 0.5 sprig of chopped chervil
• 0.5 bunch of chopped chives

1. To make the bases, begin by soaking the almonds in a small amount of warm water for at least one hour.
2. Drain them and blend them with the pine nuts, dates, honey, lemon juice, a teaspoon of salt and enough water to obtain a reasonably smooth mixture (add a little a time).
3. The dough should be very well mixed and should not stick to your fingers.
4. If it is too dry, add a little more water gradually until the desired consistency is achieved.
5. Spread out the dough by hand and use a 9cm pastry cutter to cut out six rounds of dough.
6. Wrap each one in greaseproof or parchment paper and let them rest in the freezer for 1 hour or in the fridge for several hours.
7. To make the topping, soak the cashew nuts in mineral water for one hour.
8. Drain them and blend them with the almond milk, the liquid honey and half a teaspoon of salt to obtain a smooth mixture.
9. Add the lecithin and chopped herbs to the mixture and season with salt and pepper to taste.
10. Place the mixture in the fridge for one hour.
11. Remove the rounds of dough from the fridge/freezer and unwrap them.
12. Arrange them on individual dessert plates or a serving platter.
13. Assemble the cakes one by one.
14. Place the previously used pastry cutter around each base and fill the circle with one-sixth of the whipped herb-cream.
15. Remove the cutter carefully and wash and dry it before repeating the procedure for each cake.
16. Refrigerate the cakes for at least 30 minutes before serving.

almonds, nuts, dates, honey, water, lemon juice, nuts, almond milk, honey, lecithin, chervil, chives

Taken from www.lovefood.com/guide/recipes/28810/raw-mini-cakes-with-herbs-recipe (may not work)