Coffee chocolate cakes

March 8, 2018

 

Who are the most important people in your life? Your partner? Your children? Your parents? Your best friends? For me, that list includes our baby sitter. She is a big part of our family. Baby Zand is in love with her, and often randomly asks if auntie can come over to play. As a parent, it is such a relief to have a babysitter you love and trust. But having a babysitter who just fits in and gets you and makes you feel better than being around family is unicorn status. Seriously! 

 

Needless to say, when it was her birthday, we wanted to do something special for her. Part of a special brunch was making these coffee chocolate cakes. She asked for something tiramisu like, so I went to work to make a dairy free, refined sugar free version happen. 

 

Now I know that a lot of you out there are coffee addicts. And I know I have been harping on a lot about quitting coffee for the sake of your hormonal health and energy levels. BUT... I also know that it's not a black and white world, and sometimes you just need to live :-) . So try making these epic little cakes, maybe for a special event like Easter coming up. They are creamy, and rich, and perfect. Don't get intimated by the long list of ingredients, and the endless instructions. Once you understand how to work with these ingredients, it all comes together relatively easily. 

 

 

Preparation time: 45 minutes + nut soaking time

Refrigeration time: 4 hours or best overnight

Makes 20 mini cakes: 

 

For the crust: 

- 1 cup raw hazelnuts

- 2 Medjool dates, pitted

- 1 Tbsp raw cacao powder

- 1/2 tsp vanilla extract (make your own for a fraction of the cost)

- pinch of sea salt 

 

For the white chocolate mousse layer: 

- 1 can full fat coconut milk, placed in fridge for at least 2 hours

- 1 1/2 cups raw cashew nuts, soaked for at least 4 hours, then drained and rinsed

- 1/4 cup raw cacao butter, melted 

- 1/4 cup maple syrup 

- 2 Tbsp virgin coconut oil, melted

- 2 tsp vanilla extract

- pinch of sea salt

 

For the coffee chocolate mousse layer: 

- 1 1/2 cups raw cashew nuts, soaked for at least 4 hours, then drained and rinsed 

- 1/3 cup brewed coffee, cooled down

- 1/4 cup raw cacao butter, melted

- 1/4 cup raw cacao powder

- 1/4 cup maple syrup

- 2 Tbsp virgin coconut oil, melted 

- 1 Tbsp vanilla extract 

- pinch of sea salt 

 

Also: 

- a muffin tray

- 20 silicone muffin cups

- dark chocolate bar or raw cacao paste blocks (or chocolate covered coffee beans would also be a great idea if you can find them)

 

  1. Line the muffin tray with silicone muffin cups. 

  2. Start with making the crust. Process all the crust ingredients together in a food processor until crumbs form. When you pinch in the mixture, it should stick together like a dough. If not, add a spoon of water and process again. 

  3. Take 1 Tbsp of dough and scoop into each muffin cup. Then using the back of the spoon, press down until a crust has formed. Place the tray in the fridge while you work the next step. 

  4. To make the white chocolate mousse layer, start by gently heating the raw cacao butter to get it to melt. You can use a hot water bath that I have described before, you can also just very gently heat it on the stovetop while stirring constantly and keeping an eye on it. 

  5. To melt the coconut oil, I just like to place the jar of coconut oil in a bowl with warm water and wait a few minutes. This will usually melt enough to use. Just make sure your jar is properly closed, because oil and water don't love each other. 

  6. While the cacao butter and coconut oil are melting, take the can of coconut milk and open up the top. The coconut cream should have hardened on top, so scoop that hard part out. Make sure you don't get any of the liquid underneath. You can use that in other recipes like the turmeric coconut latte, creamy coconut dahl or coconut chia pudding

  7. Now combine all the ingredients for the white chocolate mousse layer in a food processor, and process on high for 2 minutes until fluffy and creamy. Fill the muffin cups with 1-2 Tbsp of this white chocolate mousse filling. Place the tray in the fridge. 

  8. Next, make the coffee chocolate mousse layer. By now you should be a pro at melting cacao butter and coconut oil :-) 

  9. Combine all the ingredients for the coffee chocolate mousse layer in a food processor, and process on high for 2 minutes until creamy. Add 1-2 Tbsp of this to the muffin cups. Use the back of your spoon to even out the top, so the cups are all filled evenly. 

  10. Return to fridge to let set for at least 4 hours, best overnight. 

  11. Once you are ready to serve, peel back the silicone cups and take out the little cakes. 

  12. Using a sharp knife, run it along either the dark chocolate bar or raw cacao paste blocks to get little chocolate curls. Sprinkle these on top to decorate the cakes. 

  13. These mini cakes will keep well in the fridge for up to 1 week. 

 

Enjoy! 

 

 

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© 2019 Martina Zand