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Roobar Inca berry mini cakes

Made with Roobar

Create these mini sweet-sour cakes in minutes.


(for 6 pieces)


2 x Roobar Inca berry

50g Pineapple 

1-2 Tbsp Coconut flakes

1 Tbsp Coconut oil, melted


Roobar Inca berry mini cakes


  1. Cut each Roobar into 3 pieces.
  2. Put fresh pineapple, coconut oil and coconut flakes in a blender.
  3. Pulse on high until it is smooth.
  4. Decorate your mini cakes with the pineapple cream and sprinkle some chia seeds.
Roobar Inca berry mini cakes