4-Ingredient Mini Chocolate Cakes
If you're looking for a sweet treat that's healthy, delicious, and easy to make, you should try these 4-ingredient raw vegan chocolate cakes. They are completely no-bake, gluten-, sugar-, and dairy-free. The cakes are made in silicone molds and kept in the freezer to set. This method allows you to make the dessert ahead of time, which is particularly useful when entertaining guests. You can simply take the dessert out of the freezer when your guests arrive, and it will be shortly after ready to serve.
Servings: 12
Ingredients
For the dough:
- 3 Medjool Dates
- 1/4 cup desiccated coconut
- 1/4 cup raw cacao powder
For the cream:
- 6 Medjool Dates
- 1/4 cup raw cacao powder plus more for serving
- 1/4 cup extra virgin coconut oil
- 1/3 cup of the soaking water
Instructions
- Start by soaking six pitted dates in warm water for about 15 minutes to soften them.
- Meanwhile, make the dough by processing three pitted dates with coconut and cacao. Process until a sticky dough forms. You can add just a few drops of water to help the process.
- For the cream, combine the softened dates, some of the soaking water, coconut oil, and cacao powder. Blend until smooth.
- Roll out the dough and divide it into small bites, depending on the size of your silicone molds. Gently press the dough into the molds to create a flat disk. Then, fill each mold with the chocolate cream, making sure it's distributed evenly. Once the molds are filled, place them in the freezer for a minimum of 3 hours.
- When you're ready to serve, pop the frozen cakes out of their molds. Allow them to defrost at room temperature or in the fridge, whichever you prefer. Once they're defrosted, dust the bites with cacao powder for an extra chocolatey touch. Enjoy!