Raw Peach Chocolate Mini Cakes (grain-free & vegan)
Serves: 2 x 4" cake
  • Crust:
  • 100g walnuts (1 cup)
  • 2tbsp raw cacao powder
  • pinch sea salt
  • 6 medjool dates, pitted
  • 1tbsp coconut oil
  • Peach layer:
  • 2 peaches, pureed
  • 1tbsp lemon juice
  • 200g coconut butter or creamed coconut (1 cup)
  • 2tbsp coconut oil
  • 1-2tbsp maple syrup
  • Topping:
  • peach slices
  1. Line 2 x 4" round dishes with cling film or use 1 x 6" round cake tin.
  2. Place walnuts into a food processor and blend until coarsely ground. Add cacao, sea salt, pitted medjool dates and coconut oil and blend until the mixture comes together. Spoon the mix equally onto the base of your dishes and press tightly down. Place into a fridge.
  3. Place peaches and lemon juice into high speed blender or use hand blender and blend until you have smooth puree. Set aside.
  4. In a double boiler gently melt coconut butter with coconut oil. Stir in peach puree and 1-2tbsp maple syrup. Mix well together.
  5. Spoon onto the crust layer and smooth out the top.
  6. Place into a freezer for about 1 hour to set or set in fridge for few hours.
  7. Once set carefully remove from the dish. You might have to leave it on the counter for 5-10 minutes before it's easy to take out.
  8. Place onto a serving dish and decorate with freshly sliced peaches.
  9. Store in a fridge or freezer.
  10. Enjoy!
Recipe by Nirvana Cakery at https://nirvanacakery.com/raw-peach-chocolate-mini-cakes/