So I’m guessing we’re all into the swing of Christmas right now?! Which of course along with the madness of shopping, parties, making plans to see family and friends, it’s alllllll about the festive food. I’m so happy to share with you this recipe for these vegan, gluten-free, dairy-free and no refined sugar mini chocolate cakes sandwiched with a delicious chestnut cream…Yum. Ideal to serve as a dessert instead of (or as well as!) Christmas Pudding. Enjoy!
Ingredients:
For the cakes –
- 1 cup oat flour (I used Quaker gluten-free oats)
- 2 tablespoons flaxseeds (I used Linwoods)
- 4 tablespoons cacao powder (I used Kaizen Living)
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ cup dates, soaked in hot water for 10 minutes
- 1 cup unsweetened cooked apples or apple puree
- 1 teaspoon vanilla extract
- 4 tablespoons date nectar or maple syrup (I used Beloved)
- 3-4 tablespoons almond milk (I used Alpro)
- 2 tablespoons tahini (I used Meridian)
For the chestnut cream –
- 1 x 350g pack silken tofu
- 100g cooked chestnuts (I used Merchant Gourmet)
- 2 tablespoons tahini
- 1 teaspoon ground cinnamon
- 2 tablespoons date nectar or maple syrup
- ½ teaspoon vanilla extract
Get baking!
- Preheat the oven to 180 degrees C and grease and line a baking tray.
- Place the oat flour, flaxseeds, cacao powder, cinnamon and baking powder in a large bowl and mix well.
- Place the dates and 1 tablespoon of the water they’ve been soaking in, cooked apples, vanilla, date nectar/maple syrup, almond milk and tahini in a blender (I use my Ninja Kitchen Auto IQ) and whizz up until smooth.
- Pour this into the dry ingredients and mix well to combine.
- Spoon this into your prepared tin and bake for about 15-20 minutes, until risen slightly and firm. Leave to cool in the tin.
- Meanwhile make the chestnut cream: Place the cooked chestnuts, silken tofu, tahini, cinnamon, date nectar/maple syrup and vanilla in a blender and whizz up until thick and smooth. Keep in an airtight container or jar in the fridge for at least 1 hour to firm.
- When your chocolate mixture has cooled, use a metal cookie cutter to stamp out mini circles. Repeat until you have used up most of your mixture (eat the leftovers if you wish!).
- Now spread a little of the chestnut cream on top of one of the cakes and top with another. Repeat until used up.
- Top each with a drizzle of melted dark chocolate or Choc Shot, top with almonds, cranberries and cacao nibs and if you have it, spray with edible glitter for an even more festive twist!
Keep the baked chocolate mixture in an airtight container for up to 2 days and the chestnut cream in the fridge for up to 3 days. Only spread with the chestnut cream when you’re ready to eat within 30 minutes.