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Raw Vegan Chocolate Orange and Chestnut Cakes

Raw Vegan Chocolate Orange and Chestnut Cakes

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.

Raw Vegan Chocolate Orange and Chestnut Cakes
Raw Vegan Chocolate Orange and Chestnut Cakes
Raw Vegan Chocolate Orange and Chestnut Cakes
Raw Vegan Chocolate Orange and Chestnut Cakes
Overview
Serves:
8 cakes
Difficulty: Not too tricky
Cooking Time: 1 hr 10 (20 minutes hands on)
Base
  • 240 g ground almonds
  • 3 medjool dates
  • Zest of 1/2 orange
  • 1.5 tbsp water
Filling
  • 2.5 medium ripe avocados
  • 50 g soft coconut oil (I like Coconut Merchant)
  • 50 g raw cacao powder (I like Indigo Herbs)
  • Juice of 1.5 large oranges
  • 150 g vacuum packed chestnuts
  • 1 tsp honey
Chocolate Topping
To Serve
Method
  • Grease your loose bottomed mini cake tins (6 cm diameter) with a little oil to prevent sticking.
Base
  • 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.
  • 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
  • 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.
  • 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
  • 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.
  • 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.
  • 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.
Print Recipe
Overview
Serves:
8 cakes
Difficulty: Not too tricky
Cooking Time: 1 hr 10 (20 minutes hands on)
Base
  • 240 g ground almonds
  • 3 medjool dates
  • Zest of 1/2 orange
  • 1.5 tbsp water
Filling
  • 2.5 medium ripe avocados
  • 50 g soft coconut oil (I like Coconut Merchant)
  • 50 g raw cacao powder (I like Indigo Herbs)
  • Juice of 1.5 large oranges
  • 150 g vacuum packed chestnuts
  • 1 tsp honey
Chocolate Topping
To Serve
Method
  • Grease your loose bottomed mini cake tins (6 cm diameter) with a little oil to prevent sticking.
Base
  • 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.
  • 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
  • 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.
  • 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
  • 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.
  • 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.
  • 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.
Print Recipe

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