NO-BAKE CHOCOLATE BUNDT CAKES
No-bake triple chocolate mini bundt cakes have a dark chocolate base topped with creamy and rich chocolate-cashew cream. This is a treat everyone will love!
These little cakes are vegan, gluten-free, and soy-free.
MEET THE INGREDIENTS
You can find instructions and the exact measurements in the recipe card below.
This is what you’ll need to make it:
- Cashews
- Coconut cream
- Coconut oil
- Dark chocolate (85% cacao)
- Dates
- Agave, maple, or date syrup
HOW TO MAKE TRIPLE CHOCOLATE MINI BUNDT CAKES
CHOCOLATE FILLING
- Melt chocolate over low heat in a medium pot.
- Drain cashews and dates well and place them into a high-speed blender. Add coconut cream and coconut oil. Blend on high speed until smooth and creamy. Adjust sweetness by adding 1-2 tablespoons agave, maple, or date syrup.
- Add in melted chocolate and blend again until all is well combined.
- Pour the filling into silicone bundt cake molds and place them in the freezer to firm up for at least a couple of hours.
CHOCOLATE BASE
- Melt chocolate over low heat in a medium pot. Let it cool down a bit.
- Pour the thin layer of melted chocolate over the chocolate-cashew filling and freeze till set.
SERVING SUGGESTION
Before serving, drizzle the cakes with some extra melted dark chocolate and top with blueberries.
NOTE ON COCONUT CREAM
Chill full-fat canned coconut milk in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon.
TRIPLE CHOCOLATE MINI BUNDT CAKES ARE:
- Vegan
- Gluten-free
- Soy-free
- No-bake
- Rich and creamy
- A treat everyone will love
Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us! Also, if you post it on Instagram, please tag us with @alltheworldisgreen because we love to see your remakes.
Triple Chocolate Mini Bundt Cakes
Equipment
Ingredients
Chocolate filling
- 150 g cashews previously soaked in water for a minimum of 4 hours
- 100 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
- 3 tablespoons melted coconut oil
- 100 g dark chocolate (85% cacao)
- 50 g dates previously soaked in water for 2-3 hours
- 1-2 tablespoons agave, maple, or date syrup
Chocolate base
- 100 g dark chocolate
Instructions
Chocolate filling
- Melt chocolate over low heat in a medium pot.
- Drain cashews and dates well and place them into a high-speed blender. Add coconut cream and coconut oil. Blend on high speed until smooth and creamy. Adjust sweetness by adding 1-2 tablespoons agave, maple, or date syrup.
- Add in melted chocolate and blend again until all is well combined.
- Pour the filling into silicone bundt cake molds and place them in the freezer to firm up for at least a couple of hours.
Chocolate base
- Melt chocolate over low heat in a medium pot. Let it cool down a bit.
- Pour the thin layer of melted chocolate over the chocolate-cashe filling and freeze till set.
Serving suggestion
- Before serving, drizzle the cakes with some extra melted dark chocolate and top with blueberries.
Notes
* The nutritional information provided is calculated automatically and should be used as an estimate.
2 comments
I’m in the process of making these, but am curious if you serve them frozen or if after they set transfer to the refrigerator?
Hi! I am truly sorry for not replying earlier. Somehow your message ended up in my spam folder. I usually let them sit at room temperature 35-45 minutes before serving.