Silky Choc-Orange Mini Raw Cakes
Chocolate. Orange. Hazelnuts. The trio that never misses. These no-bake minis sit on a spiced date–hazelnut base, topped with a silky layer made with our Choco Love spread, then crowned with glossy candied oranges and Butter Cups. Plant-based, no palm oil, maximum indulgence.
You’ll need (makes 6-8 minis)
Base
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A handful of pitted dates (or date paste)
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80g hazelnut flour
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1 tsp cinnamon
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A pinch of ground clove
Cream layer
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1 jar LoveRaw Choco Love hazelnut chocolate spread
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200g coconut cream
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~50ml water or orange juice
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1 tsp agar-agar
Candied oranges
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2 tbsp brown sugar
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2-3 tbsp water
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1 orange, washed and sliced into ~0.5 cm rounds
To decorate
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LoveRaw Butter Cups (Almond, Peanut, or Pistachio), chopped
Equipment: silicone muffin moulds or tartlet rings, saucepan, blender/processor.
Method
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Base: Blend dates, hazelnut flour, cinnamon and clove to a sticky crumb. Press firmly into moulds to form even bases. Chill.
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Silky cream layer: In a small pan, whisk coconut cream + water/orange juice + agar-agar. Gently heat, whisking until the agar dissolves and the mixture just bubbles. Remove from heat, stir in Choco Love spread until smooth.
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Pour & set: Divide the cream over the bases. Freeze 30–40 minutes (or chill until set).
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Candied oranges: In a skillet, melt brown sugar + water to a syrup. Lay in the orange slices and cook gently on each side until glossy and slightly translucent. Transfer to a parchment-lined tray and bake on low heat for 30–40 minutes to dry a little. Cool.
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Finish: Unmould the cakes, top with candied orange, sprinkle over chopped Butter Cups, and serve.
Psst…
Want more spread-happy bakes and no-faff desserts? Head to our Spreads Recipes hub (scan the QR on your TryMe box) for ideas that pair perfectly with Hazel Daze and Choco Love.
