Raw Almond Chocolate Mini Cakes



These Raw Chocolate and Almond Mini Cakes turned out to be a mini surprise for me. I wanted to create a raw cake with almonds and chocolate but I was afraid It would be too similar to Almost Raw Hazelnut Chocolate Cake, since I started with pretty similar ingredients. Still, I ended up with a quiet a different result:-) While hazelnut cake is firmer and very chocolate-y, this one has a soft and mousse – like subtle chocolate – vanilla tasting filling, which contrasts a firmer base, which is still softer then in the other cake. The raw chocolate on top gives this one a wonderful chocolate-y dimension as well.


My family enjoyed it very much (I had to wait for three days until I felt a bit better since I got the flu in mean time) and when I asked hubs and my daughter which they liked better, almond or hazelnut, they couldn’t decide, “because they’re both amazing but very different” Yay! Mission accomplished.

This is what makes recipe creating so exciting. You never know what exactly you’re gonna get, until you do:-)




Now back to the recipe. There aretwo things to prepare in advance, but you’ll be surprised how quick you’ll be done with the whole thing.


You will get 4 mini cakes, 1 normal sized or 10-12 muffin sized cakes. I used these 4 moulds in the picture (9 cm in diameter) with the part for the exstraction which is very handy. It is a very generous portion per person (too big for me but my hubby had absoulutely no truble eating it:-)



1 cup almonds
2 tbsp rolled oats
1 cup dates (soaked)
2 tbsp coconut oil /melted
2 pinches of salt
1 tbsp cocoa
1 tbsp maple syrup
1/2 tsp vanilla powder


2 cups cashew nuts (soaked overnight)
1 cup water
2 tbsp cocoa
1 tsp vanilla powder
3 tbsp coconut oil
1 tbsp lemon juice
2 tbsp maple syrup
2 tbsp agave syrup

Raw Chocolate
1/3 cup cocoa butter
1/2 cup cocoa
2-3 tbsp agave or maple syrup
1/2 cup almond milk
pinch of salt



1. Soak cashew nuts in water with a pinch of salt, overnight or at least 3 hours.
2. Soak pitted dates in warm water for at least an hour and drain them
3. Melt the coconut butter
4. Pop the ingredients for the crust in food processor and pulse until sticky dough forms. If needed, add a splash of water you soaked dates in.
Press into the molds.
5. Drain and wash the cashews
6. Blend the ingredients for filling in high speed blender until very smooth. Add more water if it’s too thick.
7. Pour the filling on top of crust
8. Chill for a few hours in the refrigerator or for an hour in a freezer
9. Meanwhile prepare the chocolate
10. Melt cocoa butter on steam, add cocoa, agave and salt. Them while stirring add milk until your reach “melted chocolate” consistency
11. When cakes firm up, pour on top raw chocolate and decorate with silvered almonds.
12. Chill again until the chocolate firms up




  1. Hello there! I stumbled upon your site and it makes me want to try all of this yummy and healthy foods:)

    However, my bf have a delyed allergy reaction from almonds.
    Is there any way i can substitute the almonds for pecans?

    1. Hi Jennifer!
      Thank you so much for your kind words:-) Yes, definitely, you can go with any nuts and I think pecans would taste great! l’d try that version myself but pecans aren’t easy to find here and are ridiculously expensive…

      Maja xx

  2. Hello 🙂 thank you so much for sharing this delicious recipe !!! I wanted to ask if they can be in fridge when ready or if they have to be storage in the freezer, I´ve been experimenting with recipes that have cashews as a filling and they dont stay firm in the fridge. Thanks !!!

    1. Hi!

      Yes, you can store them in the fridge as well

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