Mini Chocolate Cream Cakes

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Makes: 9 mini cakes

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Prep Time: 30

Total Time: 6 30

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

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

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

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.

*If the crust sticks to your hands, spray your hands with cooking spray or dip your hands in ice-cold water.

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.

Test Kitchen Notes

Recipe adapted from https://bojongourmet.com

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