Mini Raspberry Chocolate Cake

By Eat More Chocolate Team    ,   

June 10, 2015

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  • Prep: 15 mins
  • Cook: 15 mins
  • 15 mins

    15 mins

    30 mins

  • Yields: 2 in 8oz ramekins


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 and powdered sugar to it. 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, maple syrup, 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.

-Cashews can be soaked in water for 10-15 minutes first to make filling extra smooth. Make sure to dry off excess water from them before placing them in food processor.
-Cakes can also be placed in the freezer to help firm the filling up quickly. Allow enough time to thaw before eating.
-Raspberry chocolate cakes will keep in refrigerator for up to 4 days.



⅓ cup Hazelnuts

½ cup Dates (pitted)

pinch of Salt

¼ cup fresh Raspberries

2 teaspoons Powdered Sugar, vegan

½ cup Cashews

1 tablespoon Maple Syrup

2 tablespoons Water

2 Dates (pitted)

2 tablespoons Coconut Oil

1 tablespoon Cocoa Powder (unsweetened)