Mini Chocolate Cream Cakes
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.
Servings 9 mini cakes
Equipment
- 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.
Ingredients
- 1 ½ cup almonds sliced or whole
- 1 ½ tablespoons maple syrup or honey
- 1 tablespoon coconut oil melted
- 2 ½ cups raw cashews (soaked in water overnight; store in the fridge, covered)
- ½ cup maple syrup
- 1 teaspoon pure vanilla extract
- pinch of salt
- 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 or coconut milk, heavy cream, or non-dairy whipped topping
- ¼ cup sliced almonds
Instructions
- For the crust, combine the 1 ½ cup almonds, 1 ½ tablespoons maple syrup, melted 1 tablespoon coconut oil, and pinch of salt in a food processor or blender. Blend until it becomes grainy, like a thick sand.
- 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.
- For the chocolate cream filling, combine the drained-soaked 2 ½ cups raw cashews¾ cup water, ½ cup maple syrup, 1 teaspoon pure vanilla extract, pinch of salt, and 6 tablespoons cocoa powder. Blend 2-3 minutes.
- Then, add the melted ¾ cup coconut oil and blend until looks like softened ice cream. BLEND FOR ANOTHER 2 MINUTES. TASTE TO MAKE SURE IT’S NOT GRAINY.
- Fill the molds ¾ of the way with the chocolate cream filling or if using an 8" pan or tart pan, transfer all the filling into the pan.
- 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.
- Boil ½ cup almond milk in the microwave or stovetop, and pour over the ¾ cup semi-sweet chocolate chips .
- Stir until melted and thickened.
- Spoon 1 ½ tablespoons of the ganache onto each frozen mini cake or onto the entire larger cake or tart.
- Then, spread out the ganache and freeze for another 3 hours (for mini cakes) or 6 hours for an 8” cake or tart.
- Pop each cream cake out of the mold and place onto a serving plate, container, or pan with high sides.
- Store in the FRIDGE for 1-4 days, or until ready to serve.
- 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 ¼ cup sliced almonds.
*If the crust sticks to your hands, spray your hands with cooking spray or dip your hands in ice-cold water.
Notes
Recipe adapted from https://bojongourmet.com