Mini Bundt Cakes Board
[Vegan]

For the Board:

1. Make the mini banana bundt cakes and cool to room temperature. Set the mini bundt cakes in the center of the board.
2. Pour the vanilla glaze and vegan chocolate sauce into small bowls and set them on the board.
3. Scoop the peanut butter into a small bowl and set it on the board.
4. Place clusters of raspberries, blackberries, and strawberries across the board.
5. Pour the walnuts and mini vegan chocolate chips into bowls of similar size and set them on the board.
6. Serve with coconut whipped cream.

For the Bundt Cakes:

1. Preheat the oven to 350ºF. Mist all six cavities of a mini Bundt pan (5-cup capacity) with coconut oil cooking spray. Sprinkle a bit of flour into each cavity, making sure to cover all of the nooks and crannies.
2. In a large mixing bowl, whisk the flour, sugar, baking powder, baking soda, and salt.
3. Place the bananas in a smaller bowl and mash with a fork. Add the melted coconut oil, vanilla, and oat milk and whisk, eliminating as many banana lumps as possible; a few lumps are okay.
4. Make a well in the middle of the dry ingredients. Then, begin pouring the wet ingredients into the dry ingredients while stirring. Mix the batter thoroughly, but don’t overmix.
5. Divide the batter among the cavities in the mini Bundt pan, filling each one a little more than halfway (you may have a small amount of batter leftover).
6. Bake for 20 minutes until a toothpick inserted near the center comes out clean.
7. Cool the cakes in the pan for 10 minutes. Hold a wire cooling rack on top of the pan and flip it over to invert the cakes. Carefully lift the pan to release the cakes onto the cooling rack. Cool the mini banana bundt cakes for 15 minutes more before serving on the Mini Bundt Cakes Board.

Vegan Chocolate Sauce:

1. Pour the chocolate chunks into a glass bowl. Microwave in 30-second intervals, stirring in between, until the chocolate is half melted. Alternatively, you can melt the chocolate on the stove using a double boiler.
2. When the chocolate is halfway melted, pour the coconut milk into the bowl. Continue to microwave or warm the chocolate in the double boiler until all chunks have melted and the sauce is smooth and drizzly. If the chocolate is too thick, add more.

For the Vanilla Glaze:

1. Combine the confectioners’ sugar, almond milk, coconut oil, and vanilla in a large mixing bowl.
2. Use an electric hand mixer to beat the ingredients together until smooth and drizzly, about 2 minutes.
3. Transfer the Vanilla Glaze to a small pitcher or creamer and serve with the mini banana bundt cakes on the mini bundt cakes board.