Raspberry, Chocolate & Date Paste Mini Cakes

These delicious little cakes take some effort to make, but they are worth it! The classic combination of raspberry and chocolate is enhanced by the addition of date paste.

Raspberry Chocolate Date Paste Mini Cakes

Ingredients

For the Crust:

  • ⅓ cup hazelnuts
  • ½ cup DateME Date Paste
  • pinch of salt

For the Filling:

  • ¼ cup fresh raspberries
  • 2 tsp. powdered sugar
  • ½ cup cashews
  • 1 Tbsp. maple syrup
  • 2 Tbsp. water
  • 2 Tbsp. DateME Date Paste
  • 2 Tbsp. coconut oil
  • 1 Tbsp. unsweetened cocoa powder

Directions

  1. Line two 8oz. ramekins with parchment paper.
  2. Place hazelnuts, Date Paste and pinch of salt in food processor and pulse until a sticky mass forms.
  3. Press half of hazelnut crust into bottom of each ramekin and up the sides using fingers.
  4. Clean out food processor and add raspberries and powdered sugar. Pulse until smooth (raspberry seeds will remain whole and this is OK).
  5. Pour raspberry glaze into a small bowl.
  6. Clean out food processor again and place cashews, maple syrup, water, Date Paste, coconut oil, and cocoa powder in it. Pulse and process until mixture is smooth.
  7. Drop 1 Tbsp. raspberry glaze into each ramekin.
  8. Top each with half of the chocolate filling and push it out to the sides.
  9. Top each with another tablespoon of raspberry glaze.
  10. Place in refrigerator for at least 4 hours or overnight until filling is firm.

(Original Recipe & Photo Source: veganfamilyrecipes.com)

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