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Mini Chocolate Cream Cakes

Makes: 9 mini cakes
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Prep Time: 30 minutes
Total Time: 6 hours 30 minutes
No-bake mini chocolate cream cakes with an almond crust, a cashew chocolate filling, and ganache. Gluten-free, vegan, and kosher for Passover. Makes 10 to 12 mini cakes, or one 8 inch cake or tart.
Recipe by Dalya Rubin

Ingredients
 

  • ¼ cups pinch of salt
  • 1 ½ tablespoons maple syrup or honey
  • 1 tablespoon coconut oil, melted
  • salt, Pinch of
  • 2 ½ cups raw cashews, soaked in water overnight (store in the fridge, covered)
  • ½ cup maple syrup
  • 1 teaspoon pure vanilla extract
  • salt, Pinch of
  • 6 tablespoons cocoa powder, (I recommend Hershey's Brand)
  • ¾ cup water
  • ¾ cup coconut oil, melted
  • ¾ cup semi-sweet chocolate chips or chopped chocolate
  • ½ cup almond milk, coconut milk, or heavy cream/non-dairy whipped topping
  • ¼ cup sliced almonds

Tools

  • For minis: Silicon Muffin/Mini Cake Pan (aka Mold) I recommend buying a 12-count food-safe silicon pan/mold since this recipe will fill 10-12 cavities. You can also use any other shaped silicon pan/mold such as rectangles, squares, or any other basic shapes.
  • For large tart: 8” Springform Pan or Tart Pan Line the bottom of the springform with a parchment paper circle and line the sides with a ring of parchment paper. For the tart pan, grease bottom with cooking spray.

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Instructions
 

  1. Combine the almonds, maple syrup, melted coconut oil, and salt in a food processor or blender. Blend until it becomes grainy, like a thick sand.
  2. Press the crust into the prepared silicon mold or other pan listed above. If using a tart pan, press the crust onto the bottom and SIDES of the tart pan.
    3. *If the crust sticks to your hands, spray your hands with cooking spray or dip your hands in ice-cold water.
  3. For the filling, combine the drained-soaked cashews and all other ingredients EXCEPT FOR THE OIL into a blender and blend until well combined. Blend 2-3 minutes.
  4. Then, add the melted coconut oil and blend until looks like softened ice cream. BLEND FOR ANOTHER 2 MINUTES. TASTE TO MAKE SURE IT’S NOT GRAINY.
  5. Fill the molds ¾ of the way with the chocolate filling or if using an 8" pan or tart pan, transfer all the filling into the pan.
  6. Freeze for 2-3 hours if making muffin-sized cakes or freeze 6-8 hours if making pouring the filling into an 8” circle pan or tart pan.
  7. Boil cream/milk in the microwave or stovetop, and pour over the chocolate chips.
  8. Stir until melted and thickened.
  9. Spoon 1 ½ tablespoons of the ganache onto each frozen mini cake or onto the entire larger cake or tart.
  10. Then, spread out the ganache and freeze for another 3 hours (for mini cakes) or 6 hours for an 8” cake or tart.
  11. Pop each cream cake out of the mold and place onto a serving plate, container, or pan with high sides.
  12. Store in the FRIDGE for 1-4 days, or until ready to serve.
  13. Leave the mini cakes/8" cake/tart on the counter for 45 minutes before serving to soften and decorate the top of each cream cake with sliced almonds.

Test Kitchen Notes

Recipe adapted from https://bojongourmet.com

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