Chocolate Peppermint Mini Cakes [Raw, Vegan, Oil-Free, Refined Sugar-Free]
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These mini chocolate peppermint cakes are so delicious, you'd never guess they're actually good for you! And I don't just mean that they're not bad for you, I mean they are actually good for you. There's even spinach in there! Though I promise you can't taste it. Maybe don't tell anyone until after they're done eating, just to maintain the element of surprise.
This recipe is super simple. The bottom chocolate layer is made from walnuts, oats, cacao, and dates- that's it! The top layers are mainly made of cashews and maple syrup, and while the layers look different, they're actually basically the same, except half of the filling is colored green from a few baby spinach leaves and the other half is left white.
All you need is a good blender and a silicone muffin tin, and you're ready to go. No baking required! These mini cakes go in the freezer for a couple hours until they're solid, then you just let them thaw for a few minutes and enjoy!
They taste like frozen peppermint patties and have a wonderful fluffy and creamy texture. They also store nicely in the freezer for easy access. I'm one of those people who will get a craving for something, and then once I finally have it I'm over it for a while, so that works out really well with these mini cakes because I can enjoy one and then keep the leftovers in the freezer for the next time a chocolate-peppermint craving strikes.
I hope you enjoy the recipe!
