Mini Christmas cakes

Name: Mini Christmas cakes
Ingredients: 145 g melted organic coconut oil; 260 g cooked chestnuts; 200 g ground almonds; 1 tbsp vanilla extract; 18 Medjool dates, pitted; 200 g good quality dairy-free chocolate, melted; 4 tbsp raw cacao; 1 tsp baking powder; 2 tsp almond extract; a pinch of sea salt; 135 g coconut sugar or sugar for choice; 3 tbsp mixed dried fruit; 100 g frozen cranberries, defrosted; 1 tbsp maple syrup; 1 tbsp chia seeds; 200 g vegan chocolate, finely chopped; 60 ml almond milk; 1 tbsp maple syrup; vegan marizpan

This vegan & dairy-free recipe is the perfect Christmassy treat! The mini Christmas cakes contain a delicious cranberry chia jam that adds a tangy flavour.

Brought to you by Niki Webster from Rebel Recipes

Tuck into these gorgeous mini Christmas cakes by Niki Webster!

This vegan and dairy-free recipe is the perfect way to celebrate World Vegan month! The mini Christmas cakes contain a delicious cranberry chia jam that adds a tangy flavour and is topped off with a tasty chocolate sauce topping. If you don't fancy the chocolate sauce, you can use vegan marzipan instead! Enjoy!

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Servings

Ingredients

For the cake

145 g melted organic coconut oil
260 g cooked chestnuts
200 g ground almonds
1 tbsp vanilla extract
18 Medjool dates, pitted
200 g good quality dairy-free chocolate, melted
4 tbsp raw cacao
1 tsp baking powder
2 tsp almond extract
a pinch of sea salt
135 g coconut sugar or sugar for choice
3 tbsp mixed dried fruit

For the cranberry chia jam

100 g frozen cranberries, defrosted
1 tbsp maple syrup
1 tbsp chia seeds

For the chocolate topping

200 g vegan chocolate, finely chopped
60 ml almond milk
1 tbsp maple syrup

For the marzipan topping (optional)

vegan marizpan

Instructions

Preheat the oven to 180°C/Gas Mark 4.

Pop the coconut oil and chestnuts in a food processor and blitz for 1-2 minutes. Add the dates and blitz again, then add the melted chocolate, ground almonds, cacao, baking powder, almond and vanilla extract, salt and coconut sugar and pulse again until everything is well combined; the batter will be very thick. Transfer to a large bowl and stir in the dried fruit.

Divide the batter into two 20cm (8in) loose bottomed tins, then wet your hands and press the mix into the sides.

Bake in the oven for 25 minutes, or until the edges are getting a little brown. Allow to cool.

To make the cranberry jam, add the cranberries, maple syrup and chia to a small saucepan. Heat gently until the cranberries have reduced down and the mix is sticky. Allow to cool.

To make the chocolate topping, put the chocolate into a small bowl. Gently heat the almond milk until it reaches boiling point, then pour over the chocolate and stir until completely smooth. Stir in the maple syrup.

Cut discs out of the cooled cake with a 5cm (2in) round cake cutter.

Spoon chia jam onto the top of one disc, then pop another on top.

Pour the melted chocolate over the top of each of the cakes, gently smoothing out the chocolate to drip over the edge. Alternatively, roll and cut some marzipan into shape and pop on top of the cakes.

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