MINI RASPBERRY AND CHOCOLATE CAKES

MINI RASPBERRY AND CHOCOLATE CAKES

By veganfamilyrecipes.com

Makes 2 in 8oz ramekins

Ingredients

50g/⅓ cup Hazelnuts

100g/½ cup Dates (pitted)

pinch of Salt

50g/¼ cup fresh Raspberries

75g/½ cup Cashews (soak for 10 to 15 mins to make a smoother filling)

1 tablespoon honey

2 tablespoons Water

2 Dates (pitted)

2 tablespoons Coconut Oil

1 tablespoon Cocoa Powder (unsweetened)

Instructions

Line 2 8oz ramekins with parchment paper.  Place hazelnuts, dates and pinch of salt in food processor and pulse until a sticky mass forms.  Press half of hazelnut crust into bottom of each ramekin and up the sides using fingers.  Clean out food processor and add Raspberries. Pulse again until smooth (raspberry seeds will remain whole and this is OK).  Pour Raspberry glaze into a small bowl.  Clean out food processor again and place cashews, honey, water, dates, coconut oil, and cocoa powder in it.  Pulse and process until mixture is smooth.  Drop 1 tablespoon raspberry glaze into each ramekin. Top with half of the chocolate filling and push it out to the sides. Top with another tablespoon of raspberry glaze.  Place in refrigerator for at least 4 hours or overnight until filling is firm.