Vegan Chocolate Cream Cakes

| Dessert, Ice Cream and Candies

IMG_4155IMG_4154These are sooo super yummy and so quick to make!  What I love about them is how quickly you can make them and the fact that you can make it a week in advance and store it in the freezer until ready to serve!  I’m making another batch tonight:)

This mixture is so yummy I have to restrain both myself and my husband from eating up all the batter!  My husband says it tastes like nutella.  I have to agree with him…Despite the lack of hazelnuts, it actually does taste remarkably like nutella.  My plan is to use this idea as a base for coming up with my own perfect nutella recipe:)  I have tried several other nutella recipes so far but none have been perfect…Expect a new nutella post in the near future!

I used this recipe for the cakes.  The only substitution I made was to make the base using a combination of almonds and cashews instead of pecans.  I used a regular 12 muffin silicone muffin pan.  Please note that if you want 12 regular muffin holders filled, you will need to do 1.5 times the recipe.  Before serving, I poured this chocolate sauce over the frozen little cakes.

If I know guests are coming, I remove the cakes from the freezer and put them in the fridge.  That way, after dinner, they are already thawed and can be served straight away.  You can store them for a few days in the fridge, but any longer than that would probably be best done in the freezer.

Can’t wait till tonight – maybe I’ll make some extra batter to eat right away!
Dr T

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