I’m calling them mini cakes as opposed to tarts or cups because they’re not tedious to create like most tarts, and they’re way more substantial and satisfying than a cup.
A brownie like base, chocolate peanut butter fudge like filling that is kind of of like a vegan friendly cheesecake, wonderfully creamy, just a little more dense in the best way possible.
I love taking these out of the fridge for about 10 minutes; not too much longer especially as we head into warmer temperatures, which for anyone outside of Ireland is actually only around 25 degrees max! Pretty much tropical for us!
Made use a variety of Nature’s Charm goodies. To note, their coconut whipping cream is like no other. Nothing else compares! I love how it’s slightly sweetened and just whips up to beautiful silky perfection! Positively dreamy.
Mini Triple Chocolate Fudge Cakes
Print RecipeIngredients
- **For the Base**
- 100g ground almonds
- 15g raw cacao powder
- 50g coconut oil, melted
- 2 tbsp maple syrup
- **For the Middle Layer**
- 3 tbsp Nature's Charm Coconut Condensed Milk
- 2 tbsp Nature's Charm Evaporated Coconut Milk
- 80g coconut oil, melted, cooled to room temperature
- 15g raw cacao powder
- 150g smooth all natural peanut butter
- **For the Topping**
- 1 can Nature’s Charm coconut whipping cream*
- 1 tbsp Nature’s Charm Coconut Condensed Milk
- 15g raw cacao powder
Instructions
Mix together all base ingredients and divide evenly between 6 - 7 silicone cupcake cases (or you can use a silicone cupcake tray).
Press down and spread evenly. Place into the fridge for 15 minutes.
Mix together all filling ingredients in a large bowl. Pour over the base and then return to the fridge until firm (at least 3 hours).
Whisk together all topping ingredients. Spread on top or use a piping bag to pipe cream on top. Store little mini fudge cakes in the fridge for up to five days.
Notes
*Discard the water and just use the cream that sits at the top.
