If you thought that beauty was our first priority at Amazingy, then you might want to reconsider: as a company founded on holistic values, we know without a doubt that food comes first – that you can’t talk about beauty & skincare without also acknowledging the important role that consumption plays in our overall mood & appearance. “We are what we eat” is how the saying goes, and there isn’t a soul on the Amazingy Team who doesn’t love a healthy, home-cooked meal. Around lunchtime everyday, our office kitchen becomes a beehive in constant buzz: someone’s heating up leftovers from a delicious family dinner last night; someone’s on sous chef duty, dicing carrots & chopping onions; someone’s grabbing spices from the cabinet to give their tomato sauce the kick it needs; and everyone’s just giddy with anticipation – the kind of feeling you always get just before you’re about to share a hearty meal in the loving company of others. Amazingy Cooks is a project that began with that feeling… as an idea inspired by good eats & good conversation, and as a reminder that our truest beauty comes from within ♥ Recipe incoming (from our former Social Media Manager Sina Pfeiffer): No-Bake Mini Chocolate Cakes!

Many of us appreciate the warmer things in life: a bowl of porridge made “just right,” some freshly baked banana bread and crunchy peanut butter – with a glass of something hot & sweet ♥ But if it’s one of those days where you just don’t feel like waiting for the oven to heat, then we’ve got a super simple recipe for you! These creamy no-bake mini chocolate cakes will make your taste buds implode – the nutty base contains hints of salted caramel, while the chocolate frosting (with just a touch of vanilla!) delicately melts in your mouth. The fluffy coconut cream & rich matcha powder are truly the icing on the cake!

No-Bake Mini Chocolate Cakes
with Coconut Cream & Matcha Powder

(makes 6 mini cakes)

You’ll need:

• a muffin tin
• high performance blender
• a hand mixer

The base:

• 1 cup walnuts (alternatively almonds or pecans)
• ½ cup shredded coconut
• 2 cups pitted dates (e.g. Medjool or Deglet Nour)
• a pinch of salt

The chocolate frosting:

• 340 g tofu
• ½ cup fine cocoa powder, fully de-oiled
• 1 tole bourbon vanilla, or vanilla extract
• ½ cup maple syrup
• ½ cup chilled coconut milk (use only the white cream from the can, not the water*)

The coconut cream:

• 2 cans of chilled coconut milk (use only the white cream*)
• some maple syrup or powdered sugar (or your favorite sweetener)
  
  

Optional: matcha powder (e.g. TEATOX)

Preparation

1. Add the walnuts, shredded coconut, dates and a pinch of salt to a high-speed blender and mix everything until a sticky mass is formed. Press the mixture firmly into a muffin tin to fully cover the bottom.
2. You can now prepare the chocolate frosting using the same blender. Simply mix the tofu, cocoa powder, bourbon vanilla, maple syrup and chilled coconut milk until it turns into a smooth cream.
3. Once the desired consistency is achieved, you can adjust the sweetness to taste (even experimenting with spices, such as cinnamon or chili powder).
4. Fill each of the muffin forms with the chocolate frosting and leave it on for about 4 hours, preferably in the fridge.
5. Now pour the white cream of the coconut milk and the maple syrup into a chilled bowl, mixing them together with your hand mixer until you obtain a smooth, creamy consistency.
6. Remove your no-bake chocolate mini cakes from the muffin tin.
7. Spread about 1 tablespoon of coconut cream on top.
8. Sprinkle some matcha, cocoa powder or grated coconut on.
9. And enjoy! Best with a warm cup of matcha latte or tea 🙂
   
   

PRO TIPS

* When buying the coconut milk, make sure that it does not contain any preservatives or thickeners. Otherwise the coconut water may not settle and separate from the white cream.
** To get your no-bake mini chocolate cakes out of the mold easily, simply place two strips of baking paper in a criss-cross pattern before filling with the nut base.

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