Mini Chocolate and Chestnut Stacks
[Vegan, Gluten-Free]

To Make the Cakes:

1. Preheat the oven to 350°F and grease and line a baking tray.
2. Place the oat flour, flax seeds, cacao powder, cinnamon, and baking powder in a large bowl and mix well.
3. Place the dates, 1 tablespoon of the water the dates have been soaking in, cooked apples, vanilla, your chosen sweetener, almond milk, and tahini in a blender. Blend the mixture until it's smooth.
4. Pour this into the dry ingredients and mix it well to combine everything.
5. Spoon the batter into your prepared tin and bake it for about 15-20 minutes or until the cakes have risen slightly and are firm.
6. Leave them to cool in the tin.

To Make the Chestnut Cream:

1. Place the cooked chestnuts, silken tofu, tahini, cinnamon, and your chosen sweetener in a blender and blend them until thick and smooth.
2. Keep the cream in an airtight container or jar in the fridge for at least one hour to solidify.
3. When your chocolate cake has cooled, use a metal cookie cutter to stamp out mini circles.
4. Repeat this until you have used up most of your cake.
5. Now spread a little of the chestnut cream on top of one of the cakes and top it with another.
6. Repeat this until all of your cakes are used up.
7. Top each with a drizzle of melted dark chocolate, almonds, cranberries, and cacao nibs.