Triple Chocolate Mini Bundt Cakes

Name: Triple Chocolate Mini Bundt Cakes
Ingredients: 150 g cashews (previously soaked in water for a minimum of 4 hours); 100 g coconut cream (the thickened coconut cream from a can of full-fat coconut milk); 3 tablespoons melted coconut oil; 100 g dark chocolate (85% cacao); 50 g dates (previously soaked in water for 2-3 hours); 1-2 tablespoons agave, maple, or date syrup; 100 g dark chocolate

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Servings: 4

Author : Nensi Beram

chocolate mini cakes mini bundt cakes

Ingredients

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150 g cashews (previously soaked in water for a minimum of 4 hours)100 g coconut cream (the thickened coconut cream from a can of full-fat coconut milk)3 tablespoons melted coconut oil100 g dark chocolate (85% cacao)50 g dates (previously soaked in water for 2-3 hours)1-2 tablespoons agave, maple, or date syrup100 g dark chocolate

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Instructions

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Step 1

Melt chocolate over low heat in a medium pot.

Step 2

Drain cashews and dates well and place them into a high-speed blender. Add coconut cream and coconut oil. Blend on high speed until smooth and creamy. Adjust sweetness by adding 1-2 tablespoons agave, maple, or date syrup.

Step 3

Add in melted chocolate and blend again until all is well combined.

Step 4

Pour the filling into silicone bundt cake molds and place them in the freezer to firm up for at least a couple of hours.

Step 5

Melt chocolate over low heat in a medium pot. Let it cool down a bit.

Step 6

Pour the thin layer of melted chocolate over the chocolate-cashe filling and freeze till set.

Step 7

Before serving, drizzle the cakes with some extra melted dark chocolate and top with blueberries.