Vegan Chocolate Cakes with a luscious liquid center
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1¼ cup dates (soaked for several hours or overnight)
  • 2 tbsp almond milk
  • 3 tbsp Chickpea flour
  • ½ cup coconut flour
  • 1½ tbsp coconut oil
  • ¼ cup cacao powder
  • ½ tsp vanilla
  • a pinch of fine sea salt
  • -
  • ¼ cup smooth almond butter
  • ¼ cup cacao powder
  • ¼ cup + 1 tbsp maple syrup
  • ¼ cup almond milk
  • ½ tsp vanilla
  • a pinch of fine sea salt
  • optional: 1 Tsp Maca powder
  1. In a blender combine the dates with the coconut oil, the salt and vanilla until smooth
  2. Add the rest of the ingredient and form a dough with your hands.
  3. Press ¾ of the dough onto the edges of the muffin tin.
  4. For the filling combine all the ingredients in a small bowl.
  5. Put about 3-4 tsp of the filling into each cake and freeze for short 10 minutes
  6. With the rest of the dough form 4 discs that will serve as the bottom of your cake
  7. Press the discs on top of the cake and adjust with your fingers.
  8. Freeze for about 2 hours and then de-freeze, dust with cacao powder and enjoy!
Recipe by Vanillacrunnch - Lifestyle and Food Blog aus der Schweiz at