Although I am on my sugardetox I couldnt help but make cakes. I just love making cakes and I much too rarely make chocolate cakes.

So here is one that ive been thinking of making for a long time but never got to it.

The Rocher Cake (or tiny cakes in this case).

This will make about 5 small cakes depending on the size of your tins. I have made several different sizes so I wont give you guidance on the measurements.

As always if you recreate anything you see on my blog please tag me on Instagram. Id love to see your creations.

Print Recipe

Rocher Cakes

Course

Dessert

Servings

cakes

Ingredients

• 3/4 cup ground coconut
• 2 tbsp date syrup
• 1/2 tbsp cacao
• 1 cup cashews soaked
• 3/4 cups hazelnuts soaked
• 1/2 cup coconut butter melted
• 1/2 cup oat milk
• 1 tbsp date syrup
• 2 tbsp cacao

Course Dessert Servings cakes Ingredients 3/4 cup ground coconut 2 tbsp date syrup 1/2 tbsp cacao 1 cup cashews soaked 3/4 cups hazelnuts soaked 1/2 cup coconut butter melted 1/2 cup oat milk 1 tbsp date syrup 2 tbsp cacao

Instructions

1. Combine the first 3 ingredients and press into the bottom of small cake tins.
2. Place the next 5 ingredients into a food processor and blend until very smooth.
3. Divide the mixture into two. Add the cacao to one half and spoon the dark mixture on top of the bases.
4. Freeze for about 30 minutes and do teh washing up in between 🙂
5. Now spoon the remaining mixture on top and freeze for another hour or so until set.
6. Decorate with homemade rochers.

Share this Recipe