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Dark Chocolate Strawberry Tart

If you’re a fan of chocolate in all its glorious forms, these Triple Chocolate Mini Bundt Cakes will be your new favorite dessert. With a luscious chocolate filling, a rich chocolate base, and a sweet drizzle of melted dark chocolate on top, these cakes are an indulgence you won’t soon forget. What’s even better? These mini bundt cakes are not just for chocolate lovers; they’re also vegan and gluten-free, making them the perfect treat for those with dietary preferences or restrictions.

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Dark Chocolate Strawberry Tart

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🍓🍫 Fall in love with the rich, decadent flavors of this Dark Chocolate Strawberry Tart! ❤️ A velvety dark chocolate filling in a buttery crust, topped with fresh, juicy strawberries. 😍 Perfect for romantic evenings or treating yourself to pure indulgence! ✨

#DarkChocolateTart #StrawberryLove #DecadentDesserts #SweetIndulgence #ChocolateAndBerries #TartPerfection #DessertLovers #BakingJoy #ElegantTreats #FlavorFusion 🍫🍓✨

  • Total Time: 3+ hours (including freezing)

Ingredients

  • Cashews (150g): Cashews are a fantastic base for creating a creamy filling without using dairy. After soaking them in water for at least four hours, they blend up into a smooth, velvety texture that serves as the foundation for the filling.
  • Coconut Cream (100g): The thick, rich cream that rises to the top of canned full-fat coconut milk is used to add an extra layer of creaminess to the filling. Coconut cream is also what makes this recipe suitable for those following a vegan or dairy-free diet.
  • Melted Coconut Oil (3 tablespoons): Coconut oil is a natural fat that helps the filling firm up in the freezer. It also gives a subtle coconut flavor that complements the richness of the chocolate.
  • Dark Chocolate (100g, 85% cacao): The dark chocolate adds a deep, intense chocolate flavor. The high percentage of cacao ensures the filling isn’t overly sweet, keeping it balanced and rich.
  • Dates (50g): Dates are naturally sweet and add a touch of caramel flavor to the filling. They also contribute to the smooth texture and help bind the filling together. Be sure to soak them for 2-3 hours before use to soften them up for blending.
  • Sweetener (1-2 tablespoons of agave, maple, or date syrup): A touch of sweetener helps balance the flavors of the dark chocolate and coconut. Agave syrup is a good option, as it has a mild flavor that won’t overpower the other ingredients.

Instructions

1. Prepare the Chocolate Filling:

The first step in creating these indulgent mini bundt cakes is to prepare the creamy chocolate filling. Start by melting the dark chocolate over low heat in a medium pot. Be sure to stir the chocolate continuously to prevent it from burning. Once melted, set the chocolate aside to cool slightly.

In a high-speed blender, combine the soaked cashews, dates, coconut cream, and coconut oil. Blend everything together until you achieve a smooth and creamy consistency. Taste the filling and adjust the sweetness by adding 1-2 tablespoons of agave, maple, or date syrup. Once the sweetness is to your liking, add the melted dark chocolate to the mixture and blend again until well combined.

2. Fill the Molds:

Once your filling is ready, pour it into silicone bundt cake molds. Be sure to leave some space at the top for the chocolate base. Smooth the filling out evenly, ensuring each mold is filled with the same amount of filling. Place the filled molds in the freezer and let them firm up for at least a couple of hours. The longer they freeze, the firmer the cakes will be when you remove them from the molds.

3. Prepare the Chocolate Base:

While the filling is freezing, prepare the chocolate base by melting the dark chocolate over low heat in a medium pot. Allow the melted chocolate to cool slightly before you begin pouring it over the filling. This step adds a rich, firm layer of chocolate at the bottom of each bundt cake.

4. Assemble the Cakes:

Once the chocolate filling has firmed up, it’s time to add the chocolate base. Pour a thin layer of melted chocolate over the frozen filling in the molds. Spread it evenly to cover the top of the filling. Return the molds to the freezer and allow the chocolate base to set. This should only take around 10-15 minutes.

5. Drizzle and Decorate:

Before serving, melt some extra dark chocolate and drizzle it over the top of each mini bundt cake for added flavor and elegance. For an extra touch, you can top each cake with fresh blueberries or any other berry of your choice. The contrast of the dark chocolate with the fresh fruit creates a beautiful presentation that’s perfect for a special occasion.

6. Serving:

Once the cakes have set and are fully assembled, it’s time to serve them! Gently remove the cakes from the silicone molds and place them on a serving plate. Drizzle the extra melted dark chocolate over the top and garnish with fresh blueberries. Serve immediately, and watch your guests enjoy these decadent, vegan, and gluten-free mini bundt cakes.

Notes

  • Soak the Cashews and Dates Properly: For the creamiest filling, be sure to soak the cashews for at least 4 hours and the dates for 2-3 hours. This softens them, making them easier to blend into a smooth consistency.
  • Chill the Coconut Milk: If you’re using canned coconut milk for the cream, be sure to chill it overnight. This helps separate the thick coconut cream from the liquid, ensuring you get a rich, creamy texture for the filling.
  • Customize the Flavors: While dark chocolate is the star of this recipe, feel free to get creative with flavor additions. A dash of vanilla extract or a pinch of sea salt can enhance the flavor profile. You can also swap the blueberries for other berries like raspberries or strawberries for a different twist.
  • Freezing Time: Don’t rush the freezing process. The cakes need time to firm up properly to ensure they hold their shape when served. If possible, freeze them for at least 3-4 hours for the best results.
  • Author: Rosa
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes (no-bake recipe)

These cakes are designed to be a showstopper at any gathering, whether you’re hosting a dinner party, a casual get-together, or simply treating yourself to something special. The combination of dark chocolate, cashew cream, and coconut cream creates a silky-smooth filling that’s complemented by a firm chocolate base, resulting in a cake that’s both satisfying and luxurious. The rich, melt-in-your-mouth flavor is balanced with a light sweetness from dates and agave, while the blueberries add a pop of freshness.

In this article, we will guide you step-by-step through the process of making these delightful mini bundt cakes. We’ll also explore some helpful tips and variations that you can try to customize the recipe according to your preferences.

Ingredients Breakdown

For the Chocolate Filling:

The chocolate filling is the heart of these mini bundt cakes. Made from a combination of cashews, coconut cream, and dark chocolate, it delivers a rich and creamy texture that makes each bite a pure indulgence. Let’s break down the ingredients that go into making the filling:

  • Cashews (150g): Cashews are a fantastic base for creating a creamy filling without using dairy. After soaking them in water for at least four hours, they blend up into a smooth, velvety texture that serves as the foundation for the filling.
  • Coconut Cream (100g): The thick, rich cream that rises to the top of canned full-fat coconut milk is used to add an extra layer of creaminess to the filling. Coconut cream is also what makes this recipe suitable for those following a vegan or dairy-free diet.
  • Melted Coconut Oil (3 tablespoons): Coconut oil is a natural fat that helps the filling firm up in the freezer. It also gives a subtle coconut flavor that complements the richness of the chocolate.
  • Dark Chocolate (100g, 85% cacao): The dark chocolate adds a deep, intense chocolate flavor. The high percentage of cacao ensures the filling isn’t overly sweet, keeping it balanced and rich.
  • Dates (50g): Dates are naturally sweet and add a touch of caramel flavor to the filling. They also contribute to the smooth texture and help bind the filling together. Be sure to soak them for 2-3 hours before use to soften them up for blending.
  • Sweetener (1-2 tablespoons of agave, maple, or date syrup): A touch of sweetener helps balance the flavors of the dark chocolate and coconut. Agave syrup is a good option, as it has a mild flavor that won’t overpower the other ingredients.

For the Chocolate Base:

The chocolate base is simple yet crucial to the structure of these mini bundt cakes. It adds an extra layer of chocolate flavor and helps keep the filling in place.

  • Dark Chocolate (100g): This is the key ingredient in the chocolate base. You’ll melt it and pour it over the filled bundt cake molds to create a solid chocolate foundation. The result is a satisfying bite of chocolatey goodness with every mouthful.

Equipment Needed:

  • High-speed blender: The high-speed blender is essential for blending the cashews and dates into a smooth, creamy filling. If you don’t have a high-speed blender, a regular blender can work, but you may need to blend a bit longer to achieve a creamy texture.
  • Silicone Bundt Cake Molds: Silicone molds work best for this recipe as they make it easy to pop the cakes out after they’ve frozen. The flexibility of silicone molds helps maintain the shape of the cakes, making them perfect for a mini bundt cake design.
  • Medium Pot: You’ll need a medium-sized pot for melting the dark chocolate. Be sure to melt it over low heat to avoid burning the chocolate.
  • Small Bowl: A small bowl is necessary for mixing the chocolate drizzle that you will pour over the top of the cakes before serving.

Step-by-Step Instructions:

1. Prepare the Chocolate Filling:

The first step in creating these indulgent mini bundt cakes is to prepare the creamy chocolate filling. Start by melting the dark chocolate over low heat in a medium pot. Be sure to stir the chocolate continuously to prevent it from burning. Once melted, set the chocolate aside to cool slightly.

In a high-speed blender, combine the soaked cashews, dates, coconut cream, and coconut oil. Blend everything together until you achieve a smooth and creamy consistency. Taste the filling and adjust the sweetness by adding 1-2 tablespoons of agave, maple, or date syrup. Once the sweetness is to your liking, add the melted dark chocolate to the mixture and blend again until well combined.

2. Fill the Molds:

Once your filling is ready, pour it into silicone bundt cake molds. Be sure to leave some space at the top for the chocolate base. Smooth the filling out evenly, ensuring each mold is filled with the same amount of filling. Place the filled molds in the freezer and let them firm up for at least a couple of hours. The longer they freeze, the firmer the cakes will be when you remove them from the molds.

3. Prepare the Chocolate Base:

While the filling is freezing, prepare the chocolate base by melting the dark chocolate over low heat in a medium pot. Allow the melted chocolate to cool slightly before you begin pouring it over the filling. This step adds a rich, firm layer of chocolate at the bottom of each bundt cake.

4. Assemble the Cakes:

Once the chocolate filling has firmed up, it’s time to add the chocolate base. Pour a thin layer of melted chocolate over the frozen filling in the molds. Spread it evenly to cover the top of the filling. Return the molds to the freezer and allow the chocolate base to set. This should only take around 10-15 minutes.

5. Drizzle and Decorate:

Before serving, melt some extra dark chocolate and drizzle it over the top of each mini bundt cake for added flavor and elegance. For an extra touch, you can top each cake with fresh blueberries or any other berry of your choice. The contrast of the dark chocolate with the fresh fruit creates a beautiful presentation that’s perfect for a special occasion.

6. Serving:

Once the cakes have set and are fully assembled, it’s time to serve them! Gently remove the cakes from the silicone molds and place them on a serving plate. Drizzle the extra melted dark chocolate over the top and garnish with fresh blueberries. Serve immediately, and watch your guests enjoy these decadent, vegan, and gluten-free mini bundt cakes.

Tips for Perfect Mini Bundt Cakes:

  • Soak the Cashews and Dates Properly: For the creamiest filling, be sure to soak the cashews for at least 4 hours and the dates for 2-3 hours. This softens them, making them easier to blend into a smooth consistency.
  • Chill the Coconut Milk: If you’re using canned coconut milk for the cream, be sure to chill it overnight. This helps separate the thick coconut cream from the liquid, ensuring you get a rich, creamy texture for the filling.
  • Customize the Flavors: While dark chocolate is the star of this recipe, feel free to get creative with flavor additions. A dash of vanilla extract or a pinch of sea salt can enhance the flavor profile. You can also swap the blueberries for other berries like raspberries or strawberries for a different twist.
  • Freezing Time: Don’t rush the freezing process. The cakes need time to firm up properly to ensure they hold their shape when served. If possible, freeze them for at least 3-4 hours for the best results.

Health Benefits of Triple Chocolate Mini Bundt Cakes:

These cakes may be indulgent, but they also come with health benefits thanks to their plant-based ingredients. Cashews provide healthy fats and protein, while coconut cream offers a dairy-free alternative with a boost of iron and magnesium. The dark chocolate (85% cacao) is rich in antioxidants and has been linked to heart health. Moreover, using dates as a sweetener provides a natural source of fiber and vitamins, making these cakes a healthier indulgence compared to traditional chocolate desserts.

Conclusion:

These Triple Chocolate Mini Bundt Cakes are a perfect dessert for anyone looking to satisfy their chocolate cravings in a healthier, vegan, and gluten-free way. With their rich, creamy filling and decadent chocolate base, they are sure to impress at any gathering. Whether you’re vegan, gluten-free, or simply a lover of all things chocolate, this recipe is guaranteed to delight. The cakes are not only a treat for the taste buds but also a feast for the eyes, with their stunning appearance and luxurious layers of chocolate.

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