Triple chocolate mini bundt cakes

Triple chocolate mini bundt cakes

Triple chocolate mini bundt cakes

Ingredients

Chocolate filling

  • 150 g cashews previously soaked in water for minimum 4 hours
  • 100 g coconut milk the thickened coconut cream from a can of full-fat coconut milk
  • 3 tablespoons coconut oil
  • 100 g dark vegan chocolate (70%)
  • 50 g dates previously soaked in water for minimum 1 hour
  • 1-2 tablespoons agave for extra sweetness (if needed)

Chocolate base (and the drizzle):

  • 100 g dark vegan chocolate (70%)

Instructions

Chocolate filling

  1. Melt the coconut oil and chocolate over low heat in a medium pot. 
  2. Drain cashews and place them in a blender. Add coconut cream, melted chocolate, drained dates. Blend on high speed until smooth and creamy. Adjust sweetness by adding 1-2 tablespoons agave or date syrup. 
  3. Pour the filling into silicone bundt cake molds and place them in the freezer to firm up for at least a couple of hours.

Chocolate base

  1. Melt chocolate over low heat in a medium pot. Let it cool down a bit. Pour the thin layer of melted chocolate over the chocolate filling and freeze till set. 
  2. Before serving, drizzle the cakes with some extra chocolate and decorate with blueberries and edible flowers. 


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