I play Christmas songs. Singing along at the top of my voice, sneakily waiting for Band Aid, the Christmas song I love above all the rest. I am indeed the queen of cheese! Today is the day I make cake. Raw Vegan Chocolate Orange and Chestnut Cakes. A new recipe for Christmas.
I’ve always loved these flavours and wondered just how well they’d combine in a refined sugar free, low carb cake. Absolutely Fabulous… as Jennifer Saunders would say! Oh why did that series ever end? The reruns at Christmas never fail to amuse.
I blend chestnuts into the filling. The result is sweet, indulgent and unquestionably Christmas. Paired with raw cacao and avocado makes these mini vegan chocolate cakes rich and creamy without the need for copious amounts of sugar (be that refined or even the healthier unrefined options.) I’m so happy with the result. You don’t need to add the chocolate topping if you don’t want to but that crisp sound as you break through the silky smooth chocolate shell… totally worth it!
I made this recipe for Indigo Herbs. It is not a sponsored post. Their products are of the highest quality, majority of which are organic too, that I love and use myself. I hope you enjoy them too.