Free shipping on orders over $99 AUS/NZ

Double Chocolate Easter Baby Cakes

These Double Chocolate Easter Baby Cakes are a delicious modern twist on classic chocolate flavours, and are high in antioxidants and mood-boosting nutrients thanks to the organic raw cacao.

These Double Chocolate Easter Baby Cakes are a delicious modern twist on classic chocolate flavours, and are high in antioxidants and mood-boosting nutrients thanks to the organic raw cacao.

So forget the commercial refined-sugary chocolate this Easter and treat yourself to this healthy (and more delicious!) alternative.

Happy Easter!

Cacao Cinnamon Plant Protein

Double Chocolate Easter Baby Cakes

Servings
6
Prep time
30 minutes
Total Time
30 minutes
Ingredients

For the base

  • 3/4 cup shredded coconut
  • 1/4 cup Organic Raw Cacao Powder
  • 2 tbsp buckwheat grouts
  • 2 tbsp coconut sugar
  • 40 grams cacao butter

For the dark chocolate layer

  • 1 cup raw cashews, soaked 2-4 hours
  • 1/4 cup pure maple syrup
  • 1/3 cup coconut milk
  • 1/4 cup Organic Raw Cacao Powder
  • 1 tsp pure vanilla extract
  • 2 tbsp cacao butter

For the white chocolate layer

  • 1 cup raw cashews, soaked 2-4 hours
  • 1/4 cup pure maple syrup
  • 1/3 cup coconut milk
  • 1/4 cup Vanilla Bean WPI or Vanilla & Coconut Plant Protein
  • 1 tsp pure vanilla extract
  • 2 tbsp cacao butter
  • Juice from 1/2 lemon

Directions

Base 1. Melt the cacao butter double boiler style*. Set aside to cool for a few minutes. 2. Add all ingredients (including the cooled cacao butter) to a mixing bowl and combine. Spoon the mixture into the base of 6 silicone cupcake moulds. Take time to press down, and create an even base. Set in the fridge. Dark chocolate layer 1. Melt the cacao butter double boiler style*. Set aside to cool for a few minutes. 2. Add the remaining ingredients to a high-speed blender, and blitz until very smooth (about 1 minute). Add cacao butter and blend for a further 30 seconds. Pour this layer on top of the bases, and then tap the moulds to create an even layer. Set in the freezer overnight, and in the meantime make the white chocolate layer. White chocolate layer 1. Melt the cacao butter double boiler style*. Set aside to cool for a few minutes. 2. Add the remaining ingredients to a high-speed blender, and blitz until very smooth (about 1 minute). Add cacao butter and blend a further 30 seconds. Pour this layer into a piping bag, and set in the fridge overnight. In the morning 1. Remove cakes from the freezer. Allow to defrost in the fridge for a few hours. Pipe the white chocolate layer on top. Finish with a mini easter egg and a drizzle of melted chocolate. * A double boiler typically consists of a flat-bottomed insert (you can use a bowl) that fits snugly over a pan of simmering water; there is a gap between the water level and the bottom of the bowl so the item in the top of the double boiler is heated by the steam from the liquid below, not the hot water.


Panaceas Pantry

Hello, I'm Jade - a plant-loving mumma, naturopath, freelance recipe developer and food-photographer behind Panaceas Pantry. Creating nutritious vegan treats is just one of my passions, and when I'm not in the kitchen you'll find me pottering in my veggie garden, pushing a pram loaded with my two kids up hilly bush tracks, singing (without tune) to Otis Redding or enjoying my 10th cup of herbal tea for the day. I hope you likely recipes as much as I do!

Mango & Coconut Protein Balls

Mango is one of those fruits that just tastes like a holiday. ...

Learn More

Vanilla Protein Smoothie Bowl with Dark Chocolate and Blueberries

I can’t even get over how much I enjoyed eating every single spoon of the smoothie bowl. Vanilla, fresh blueberries and dark chocolate... need I say more?...

Learn More

Creamy Mango Chia Pudding

So easy, so simple, so delicious! Chia pudding and mango cream were made for each other! Topped with the crunchy amaranth puffs ...

Learn More