Raw Vegan Chocolate Orange and Chestnut Cakes
Servings
8 cakes
Cook Time
1 hr 10 (20 minutes hands on)
Servings
8 cakes
Cook Time
1 hr 10 (20 minutes hands on)
Ingredients
Base
  • 240g ground almonds
  • 3 medjool dates
  • Zest of 1/2 orange
  • 1.5tbsp water
Filling
  • 2.5medium ripe avocados
  • 50g soft coconut oil(I like Coconut Merchant)
  • 50g raw cacao powder(I like Indigo Herbs)
  • Juice of 1.5 large oranges
  • 150g vacuum packed chestnuts
  • 1tsp honey
Chocolate Topping
To Serve
Instructions
  1. Grease your loose bottomed mini cake tins (6 cm diameter) with a little oil to prevent sticking.
Base
  1. Soak the dates in a hot water for 3 – 5 minutes to soften. Blitz the almonds in a Vitamix or blender equivalent until finely ground. Add the softened dates, orange zest and just 1 tablespoon of the water to the almonds and blitz again until it forms a paste.
  2. Split the base mix between 8 cake tins and press firmly to form a flat, even base. Place in the freezer for 30 minutes to set.
Filling
  1. Meanwhile, place all the filling ingredients together in a Vitamix or high speed blender equivalent and blitz until smooth. You may need to scrape the sides a few times with a spatula and repeat the blitzing.
  2. Spoon the filling onto the base and level the top with a spatula so it’s flat. Place in the freezer for a further 30 minutes to set. Bring to room temperature (about 5 – 10 minutes) before adding the chocolate topping.
Topping
  1. Fill a saucepan with an inch of boiling water. Add the cacao butter to a heat proof bowl and place into the pan. On a low heat, stir the cacao butter until fully melted.
  2. Add the raw cacao and fold into the cacao butter until combined. Stir in the almond butter and honey. Option to add a pinch of salt if there isn’t any in the almond butter.
  3. Spoon 1 tablespoon of melted chocolate over each of the Raw Vegan Chocolate Orange and Chestnut Cakes. Top with shelled hemp seeds, cacao nibs and a sprinkling of orange zest. Place in the fridge for 5 minutes to set.