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Triple Chocolate Mini Bundt Cakes

Decadent Triple Chocolate Mini Bundt Cakes You Can No-Bake

Indulge in these vegan and gluten-free Triple Chocolate Mini Bundt Cakes, a no-bake dessert that's a chocolate lover’s dream!
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Prep Time 30 minutes
Freezing Time 2 hours
Total Time 2 hours 30 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 8 oz Dark Chocolate 85% Cacao, melt slowly
For the Sweetener
  • 1 cup Dates Soak for 2-3 hours
For the Filling
  • 1 cup Cashews Soak for at least 4 hours
  • 1 cup Coconut Cream Chill full-fat coconut milk overnight
  • 2 tbsp Melted Coconut Oil Essential for a smooth filling
For Sweetening
  • to taste Agave, Maple, or Date Syrup Adjust based on your taste preference
For Drizzling
  • 2 oz Extra Dark Chocolate for Drizzle Melt for easy drizzling

Equipment

  • high-speed blender
  • Silicone mini bundt molds
  • spatula
  • Small saucepan

Method
 

Step-by-Step Instructions for No-Bake Triple Chocolate Mini Bundt Cakes
  1. Step 1: Melt dark chocolate over low heat until smooth, then remove from heat to cool slightly. Drain soaked cashews and dates, blend them with coconut cream, coconut oil, and salt until smooth. Fold in the cooled chocolate and add syrup to taste.
  2. Step 2: Pour the filling into silicone mini bundt molds, tapping to remove air bubbles. Freeze for at least 2 hours until firm.
  3. Step 3: Melt additional dark chocolate over low heat. Remove molds from the freezer, pour melted chocolate over each mold, and spread evenly. Freeze for another 30 minutes.
  4. Step 4: Gently remove cakes from molds, drizzle with melted extra dark chocolate, and top with blueberries. Let sit at room temperature for 35-45 minutes before serving.

Nutrition

Serving: 1cakeCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 50mgPotassium: 200mgFiber: 4gSugar: 18gCalcium: 2mgIron: 10mg

Notes

Soak cashews and dates for proper consistency. Use quality dark chocolate for the best flavor. Allow cakes to sit at room temperature before serving for optimal taste and texture.

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