• Nutritious Plants

Mini Raw Vegan Coffee Chocolate Cakes

Chocolate and coffee need no further introduction! Two flavors that create an undeniably pleasant taste bud experience. Need  a dessert idea for Easter? Try these mini raw vegan coffee-chocolate cakes. They are super easy to make. Trust me, the hardest part is waiting for them to set in the freezer.



YIELD: makes 2 mini cakes (4 servings)

CALORIES: 615 kcal per cake, 307.5 kcal per 1/2 cake/ 1 serving

NUTRITION: 13,25g of protein, 48.5g of net carbs and 41.85g of fat per cake


For the crust

  • 1/2 cup of gluten-free quick oats

  • 2 pitted Medjool dates

  • 1/4 cup of cashews

  • Pinch of salt

For the coffee-chocolate layer

  • 1/2 cup of cashews

  • 60ml of coconut cream

  • 30ml of coconut oil

  • Pinch of salt

  • 1 tbsp of coconut sugar

  • 2 pitted Medjool dates

  • 1 tbsp of cacao powder

  • 60ml of cold coffee


  • If you avoid consuming caffeine, swap regular coffee with decaf.

  • If you don't have coconut cream on hand, use the thicker parts of a full fat coconut milk can.


  1. Start by pulsing the crust ingredients in a food processor until the mixture resembles a crumble that can be easily modeled with hands.

  2. Place two cake rings with diameter 8cm and height 4.5cm onto a plate.

  3. Press the crust into the bottom of the rings and using a teaspoon even out the surface. Any crust leftovers can be used later for decoration.

  4. Let the crust set in the fridge while making the coffee-chocolate layer.

  5. Add the ingredients for the coffee-chocolate layer to a high-powered blender and mix into a creamy thick consistency.

  6. Next, equally pour the cream into the two cake rings.

  7. Crumble some leftover crust on top for decoration.

  8. Let the cakes set in the freezer for at least 5-6 hours or overnight.

  9. Before consuming allow them to thaw for 15-30 minutes.

Stay safe and healthy,



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