Weekend Treats – Raw Vegan Mini Chocolate Cake with Avocado Icing

Weekend Treats – Raw Vegan Mini Chocolate Cake with Avocado Icing

Healthy Raw Vegan Mini Chocolate Cake with Avocado Icing!



Have I got your attention yet!

  Say the word CHOCOLATE and you’ve got mine!

I’ve been thinking of starting a recipe post called WEEKEND TREATS and posting a tasty, delicious treat recipe every Friday.  Would you like to see that?  Let me know in comments section if you would.  It will be a mix of raw, baked, vegan, low-sugar, sugar-free, gluten-free – yet simple and decadent.  Today I’ve got a GREAT one to start your weekend right!


These little cakes are very decadent and rich!  I pressed them into heart-shaped molds that I had and was only able to eat half of it at one sitting.  (Scott and I split one each).  You could use a regular muffin pan for these and make 4 servings.  It’s a very simple recipe with only a handful of ingredients.  I used a mix of nuts that I had on hand – you can use whatever you like and have available (macadamia, pine nuts, pecans, walnuts, almonds, Brazil nuts, etc.).


Weekend Treats – Raw Vegan Mini Chocolate Cake with Avocado Icing
Recipe Type: Treat – Dessert
Author: Kibby’s Blended Life
Prep time: 15 mins
Total time: 15 mins
Serves: 2-4
A lovely, rich, decadent mini chocolate cake with an avocado icing. This is a true winner!
  • Cupcakes:
  • 1/2 cup Almonds
  • 1/2 cup Pecans
  • 1/2 cup Walnuts
  • 4 large Medjool dates, pitted
  • 2 Tablespoons raw cacao powder
  • 2 Tablespoons maple syrup, raw honey or yacon syrup
  • a tiny pinch of sea salt
  • 2 Tablespoons unsweetened dried coconut flakes
  • Frosting:
  • 1 avocado, pitted
  • 2 Tablespoons raw cacao powder
  • 2 Tablespoons maple syrup, raw honey, yacon syrup or stevia to taste (I used stevia)
  1. For cake:
  2. In a food processor – Pulse the almonds, pecans, and walnuts till crumbly.
  3. Add the dates, cacao powder, maple syrup, coconut flakes and salt and process until smooth and batter-like.
  4. Divide the batter evenly amongst the molds and press it into the tin to help form it into patties.
  5. Turn the tin upside down and the cupcakes should fall right out. If not, use a spatula to loosen the edges and pry it out.
  6. Keep the cakes in the refrigerator till ready to frost.
  7. For frosting:
  8. Add the avocado flesh, cacao powder, and syrup (or sweetener of choice) to your food processor and process until smooth and fluffy, scraping the sides with a spatula until the avocado is thoroughly mixed.
  9. Spread the frosting on top of your cakes. If there is any left-over icing (well, you know what to do – eat it off the spoon!) I did!
  10. You can garnish the top with coconut flakes, cacao nibs, fresh raspberries, goji berries – get creative!
  11. Store in the fridge till ready to eat.
  12. They won’t last long! Best to eat within 2 days b/c of avocado icing.



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** Have a great weekend!**


May the GREENS be with you!

6 Responses »

  1. Of course we need Weekend Treats! By the way, I’ve made your simple yet amazing chocolate from your coconut post twice now. Once plain, and once with mint extract. Yummy!

    • HaHa! Yes, we do! The mint extract sounds yummers added in! It’s fun playing in the kitchen with good food and ingredients. Feel like a BRILLIANT scientist at times! :) Have a great weekend! XOXO

    • You’re going to love it! Thanks for the kind words! I try to keep recipes as healthy as possible – it is what I eat and I am particular what goes in my body. Just want to share the goodness! :)

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