Mostly Raw Chocolate Mandarin Cakes
 
 
Hazel & Cacao:
Ingredients
  • BASE:
  • 1 cup pre-made mandarin flavoured granola*
  • ¼ cup pitted dates
  • 1 TBSP coconut oil
  • ¼ cup shredded coconut
  • FILLING:
  • 2 cups raw cashews ( soaked for 3-4 hours or overnight)
  • 4 TBSP maple syrup
  • 2 tsp vanilla extract
  • 1 cup melted cacao butter
  • ¼ cup cacao powder
  • ¼ cup mandarin juice
  • CHOCOLATE SAUCE:
  • 2 TBSP cacao powder
  • 2 TBSP melted coconut oil
  • 2 TBSP maple syrup
  • 1 TBSP almond butter
  • drop of vanilla extract
Method
  1. For the base: process ingredients in food processor until sticky and crumbly. If too wet, add more shredded coconut.
  2. Press into the base of lightly greased large muffin tins. Or use baking paper to help remove cakes later
  3. For the filling: melt down your cacao butter over low heat and set aside
  4. Place the cashews, maple syrup, vanilla, cacao powder and mandarin juice and in a high speed blender and blend until as smooth as possible
  5. Slowly add in your melted cacao butter and blend again until smooth and creamy
  6. Pour the filling over the based and smooth out the top with a spoon. I like to tap or shake the tin gently to get a perfectly smooth surface.
  7. Set in the freezer for 2- 4 hours or overnight.
  8. For the chocolate sauce simply mix together in a small bowl until smooth and pour over cakes before serving.
  9. Allow to thaw slightly before serving. Garnish with chocolate sauce, mandarin pieces and raspberries
  10. *any oat based granola will work, to add mandarin flavour simply add some grated or sliced mandarin peel and bake for 20 mins. See my description for link to the granola recipe I used.
Recipe by Talida Voinea at https://talidavoinea.au/mostly-raw-chocolate-mandarin-cakes/