About this project
These are indulging and delicious, perfect with an espresso and served with some vegan vanilla ice cream.
I like to go a little all out when making my raw cakes but these can also be adapted to make a little more simpler.
With these mini cakes I topped them with chopped hazelnuts, coconut oil chocolate hearts and peanut brittle. *see 'Toppings' for recipes.
- Reasonably Priced
For this recipe I used a 12 hole loose based mini sandwich tin, you could use a muffin or cupcake tin. If you do use a non loose based tin, make sure to line the bottom with parchment paper or biodegradable cling film so the cakes are easy to pop out.
Place the almonds in the food processor and pulse till finely chopped. Add the cocoa powder and pulse till combined. Now add the soaked dates and pulse until the mixture forms a ball or till combined and sticky enough to press for the base.
If the mixture hasn't formed a ball, I usually just press a little between my fingers to see if it's sticky enough.
Separate into 4 equal parts and press into your prepared tin, place in the freezer.
Add all your ingredients except the coffee and hot water to a blender and start to blend. Mix the instant coffee with the hot water and slowly add it to the blending chocolate filling. This should form a nice smooth silky batter like consistency. Pour on top of the bases and place back into the freezer to set.
You do not have to wait till these are completely frozen set but just until they are firm to the touch, about 2 hours.
Pop them out of the tin and place on a serving dish, decorate as desired and keep refrigerate for up to a week.
For the toppings I used on these cakes, please check out my 'Toppings' recipes.