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Raw Mini Chocolate Cream Cakes [Vegan]

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These chocolate cream cakes are not only healthy and easy to make, they are raw and gluten free too! Plus perfect individual serving!

Raw desserts are so much fun to make and anyone can make them. No baking required. A great recipe to make with your kids too.

Plus this recipe can be easily changed to your taste preference. We used pecans in crust, but any nut would work. For the filling, we used cashews as they provide the best cream. But macadamia nuts would be okay. We reduced the amount of sugar in these chocolate cream cakes, so adjust to your liking.

Raw Mini Chocolate Cream Cakes [Vegan]


12 mini cake or a large 9 inch cake

Cook Time



For the Pecan Chocolate Crust:

  • 1 cup pecan meal (just ground up pecans, can use any nut meal of liking)
  • 3-4 Medjool dates or 2-3 tablespoons maple syrup
  • 1/2 cup cacao powder
  • Pinch sea salt
  • 1 teaspoon vanilla

For the Chocolate Filling:

  • 2 cups cashew pieces
  • 1/2 cup coconut oil, liquid
  • 1/2 cup maple syrup or agave nectar
  • 1/2 cup water
  • 2 teaspoons vanilla
  • 3/4 cup raw cacao powder or cocoa powder

For the Optional Topping:

  • Crushed pecans
  • Chocolate sauce


To Make the Pecan Chocolate Crust:

  1. Place all ingredients into a food processor (can do in a blender) and pulse until combined. You want the crust to slightly stick together.
  2. Grab your mini cheesecake pan and scoop your pecan chocolate crust into your pan. Press down with fingers to firmly place the crust into pan.
  3. Set aside as you make your filling.

To Make the Chocolate Filling:

  1. Soak cashews for about 10- 15 minutes (optional), then rinse well. Place cashews into blender with maple syrup, vanilla, and water. Blend for a little bit to get it creamy.
  2. Next add in your cacao powder and coconut oil. Blend until creamy. you may have to scrape down the sides a few times. Just keep blending until it is nice and smooth.
  3. Once chocolate filling is blended, begin scooping your filling into your mini cheesecake pans. Fill them to the top. Set the chocolate cream cakes into your freezer to set for a few hours before removing from pan. You may enjoy this chocolate dessert as is or you may add on more chocolate and pecans.

Nutritional Information

Total Calories: 5170 | Total Carbs: 339 g | Total Fat: 379 g | Total Protein: 104 g | Total Sodium: 1967 g | Total Sugar: 164 g

(Per Serving) Calories: 431 | Carbs: 28 g | Fat: 32 g | Protein: 9 g | Sodium: 164 g | Sugar: 14 g





Michelle and Lori from the blog Purely Twins. We love creating simple recipes that fit into your busy life that are gluten-free and grain-free with a mix of raw, vegan, and low sugar. We specialize in empowering women from all over the world to become fabulously fit, healthy and happy in all parts of their lives. We guide women to stop dieting and achieve amazing health transformations through simple nutrition, fitness, mindset and lifestyle principles.



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92 comments on “Raw Mini Chocolate Cream Cakes [Vegan]”

Click to add comment
3 Months Ago

I tried it and it\'s delicious!!!

3 Months Ago

Q: The optional chocolate sauce for top... Where is that recipe for the chocolate sauce? I suppose I could just sprinkle some cocoa powder on top to dress it up, but the thick chocolate sauce looks great.

5 Months Ago

what is the material the moods? are they removable bottom or silicone? how do you remove them so the walls of the cakes are perfect? thanks, look beautiful

6 Months Ago

yummy yummy

6 Months Ago

yummy yummy

2 Years Ago

This looks amazing, but how can I substitute coconut oil in all these healthy dessert recipes as I really don\'t like the coconut taste it gives?

2 Years Ago

I enjoyed these, though I did find them a bit bitter - I think it was the pecans. If I made them again I might use a different nut.

Blinky Bill
3 Years Ago

Alice Michener :)

Liddy Pearson
3 Years Ago


Theresa Velazquez
3 Years Ago

yum yum yum


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