Vegan and gluten-free, these luscious chocolate cream cakes rival "regular" chocolate mousse. The crunchy nutty chocolate crust tops it off to make these minis a pièce de résistance. A sliver of Japanese persimmon bathed in a bit of coconut oil, cinnamon and organic brown sugar is a highly recommended garnish.
This recipe is inspired by One Green Planet.
Nutty Chocolate Crust:
- 1 cup pecan meal (nuts crumbled courtesy of a food processor)
- 4 large Medjool dates
- ½ cup unsweetened cocoa
- 1 teaspoon vanilla extract
- Pinch of sea salt
Chocolate Mousse Filling:
- 2½ cups cashew pieces
- ½ cup coconut oil (the liquid kind)
- ¾ cup raw honey or maple syrup
- ½ cup water
- 2 teaspoons vanilla
- ¾ cup unsweetened cocoa
- 2 large Medjool dates
- 1 Japanese persimmon
- 1 tablespoon organic brown sugar
- ½ -1 teaspoon cinnamon
- 2 tablespoons pecan meal and/or whole pecans
A mini cheesecake pan by rubbing coconut oil into the wells.
Pour the cashews into a bowl and fill with water so the nuts are just covered.
Soak for 15 minutes.
Place all chocolate crust ingredients into a food processor. Pulse until well blended. Scoop out generous chocolaty tablespoonfuls and press into the mini cheesecake pan wells.
Ninja Note: Pans with easy release bottoms are extremely helpful when making elegant mini cakes.
Blend all the filling ingredients with a blender. Scrape often to ensure everything is coated in chocolate and well blended.
Divide the filling amongst the wells.
Sprinkle pecan meal onto the mini cakes. If you wish to add a Japanese persimmon garnish; slice the persimmon into triangle slivers. Sprinkle with coconut oil, brown sugar and cinnamon. Roast for 20 minutes in a 400 degree oven. Be prepared for a comforting aroma of homey cinnamon to waft through your kitchen.