![Raw Chocolate Orange & Chestnut Cakes Recipe Raw Chocolate Orange & Chestnut Cakes Recipe](/sites/default/files/styles/full_content_hero_733x400/public/Raw-Vegan-Mini-Chocolate-Orange-and-Chestnut-Cakes-2-compressed.jpg.webp?itok=-g6_FBuL)
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
- Juice of 1.5 Large Oranges
- 150g Vaccum Packed Chestnuts
- 1 Tsp Honey
For the chocolate topping
- 1 Tsp Honey
To serve
- Zest of 1/2 Orange
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!
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