Vegan Mini Chocolate Cream Cakes

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

The Prep:

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.

The Process:

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.

The Garnish:

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.