Name: Raw Chocolate Orange & Chestnut Cakes Recipe
Total time: 1 h 10 min
Yield: 8
Ingredients: 240g Ground Almonds; 3 Medjool Dates; Zest of 1/2 an Orange; 1.5 Tbsp Water; 2.5 Medium Ripe Avocados; 50g Coconut Oil; 50g Cacao Powder; Juice of 1.5 Large Oranges; 150g Vaccum Packed Chestnuts; 1 Tsp Honey; 100g Cacao Butter; 40g Cacao Powder; 1 Tbsp Almond Butter; 1 Tsp Honey; 1 Tbsp Shelled Hemp Seeds; 1 Tbsp Cacao Nibs; Zest of 1/2 Orange

Raw Chocolate Orange & Chestnut Cakes Recipe

Chocolate, Orange and Chestnut are all flavours that create a sweet, indulgent and very Christmassy result. These mini vegan cakes are rich, creamy and without a need for refined sugar - completely delicious! A perfect treat for dinner guests, to enjoy with a tipple and your feet up.

Equipment

8 Loose Bottomed Mini Cake Tins (6cm Diameter)
Bowl for Soaking
Blender
Freezer
Spatula
Saucepan
Heatproof Bowl
Fridge

Ingredients

For the base

240g Ground Almonds
3 Medjool Dates
Zest of 1/2 an Orange
1.5 Tbsp Water

For the filling

2.5 Medium Ripe Avocados
50g Coconut Oil
50g Cacao Powder
Juice of 1.5 Large Oranges
150g Vaccum Packed Chestnuts
1 Tsp Honey

For the chocolate topping

To serve

Method

Firstly, grease your loose bottomed mini cake tins (6 cm diameter) with a little oil to prevent sticking.
TO MAKE THE BASE:
Next, soak the dates in a hot water for 3 - 5 minutes to soften.
Blitz the almonds in a blender until finely ground.
Then 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.
TO MAKE THE FILLING:
Meanwhile, place all the filling ingredients together in blender 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.
TO MAKE THE 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 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 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.
Share & enjoy!

Click to enlarge

Modern Food Stories

Food is one of life’s most powerful medicines. Jo, the creator of Modern Food Stories is a true testament that once you find the right approach for you, you can overcome poor health through the healing power of food. She believes the secret to radiant health starts and ends with a healthy gut so my recipes are all grain, gluten and refined sugar free. Most are also dairy-free. Her food approach is all about awakening a carefree, happier, healthier you whilst reducing inflammation and toxins in the body. It’s about keeping things simple but using wholesome, nutritious, unprocessed ingredients in an easy and creative way to nourish and support your body. No fads, no myths, no preservatives. Just real food, the way nature intended.