Makes 5 mini cakes

Prep time 30 mins + overnight soaking and chilling


For the base

15g dates, soaked in warm water for 1 hour
80g almond flour
10g cacao powder
Zest of half an orange
Pinch of salt
20g chocolate, finely chopped

For the filling

60g cashews, soaked overnight
15g coconut oil
15g cacao butter
100g coconut milk
10g cacao powder
30g maple syrup
Zest of 1 and a half oranges.


For the base, place your dates in a food processor (keep the water) and pulse until they break down. Add the almond flour, cacao powder, orange zest and salt and process until a sticky dough forms. If the mixture is too dry, add a few drops of the date water at a time until the mixture starts to stick together. Add the chopped chocolate to a bowl and pour the date mixture into the bowl. Using your hands, fold the chocolate in until it is properly combined. Press a tablespoon of the mixture into your mould and place in the freezer until you make the filling.

For the filling

To make the filling add all your ingredients to your blender and blend until smooth. Pour over the bases and place in the freezer overnight. The day you wish to serve the cakes, remove from them mould whilst frozen and allow to thaw for a few hours in the fridge. Top with chocolate shavings or any topping of your choice and serve.