How do I make the pecan chocolate crust stick together?

The recipe instructs to pulse all crust ingredients in a food processor until combined, aiming for a consistency that slightly sticks together, then pressing it firmly into the mini cheesecake pan.

Do I need to soak the cashews for the chocolate filling?

Soaking the cashews for 10-15 minutes is optional, but it helps achieve a creamier texture for the filling when blended. Remember to rinse them well afterwards.

What if my chocolate filling isn't smooth?

The recipe advises to keep blending the filling ingredients, scraping down the sides of the blender a few times, until it becomes nice and smooth.

How long do the mini chocolate cream cakes need to set?

The chocolate cream cakes need to be placed in the freezer for a few hours to set firmly before you can remove them from the pan.

Can I use something other than pecan meal for the crust?

Yes, the recipe notes that you can use any nut meal of your liking as an alternative to pecan meal for the crust.

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Raw Mini Chocolate Cream Cakes
[Vegan]

Name: Raw Mini Chocolate Cream Cakes [Vegan]
Cook time: 10 min
Yield: 12 mini cakes or a large 9 inch cake
Ingredients: 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

LT By: Lori & Michelle Corso: Purely Twins

Author Bio

Michelle and Lori from the blog Purely Twins. We love creating simple recipes that fit... Read More

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A close-up of several raw mini chocolate cream cakes, topped with crushed pecans and a drizzle of chocolate sauce, presented on a platter.

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Raw Mini Chocolate Cream Cakes [Vegan]

431

12 mini cakes or a large 9 inch cake

Dairy Free

Vegan

These raw chocolate cakes are healthy, easy to make, and gluten-free! Their size makes them great for individual serving––serve them to each guest at a party or keep them for yourself to eat throughout the week. Raw desserts are so much fun to make and anyone can make them. These... Read More

Ingredients You Need for Raw Mini Chocolate Cream Cakes [Vegan]

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

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How to Prepare Raw Mini Chocolate Cream Cakes [Vegan]

To Make the Pecan Chocolate Crust:

Place all ingredients into a food processor (can do in a blender) and pulse until combined. You want the crust to slightly stick together.
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.
Set aside as you make your filling.

To Make the Chocolate Filling:

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.
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.
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

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.