It’s time for a remix! Yep, I’m remixing my Blueberry Lemon Cakes with some chocolate. I mean, who doesn’t love chocolate? Well, honestly there are some people that are allergic to chocolate…and then there’s some strange people who just don’t like it, but for the rest of us out there, it’s chocolate time!
So, I’ve basically swapped out the lemon for chocolate and added some shaved chocolate on top. Chocolate, chocolate, chocolate.
Take all of your crust ingredients and blend in a food processor or high speed blender until you get a crumbly mixture. Form into your mini springform cake pans. Place in the freezer for 30 minutes to an hour, or until firm. Rinse your food processor.
Drain your soaked cashews. Add your cashews and blueberries to your food processor/high speed blender and blend until creamy. Adding a few splashes of water if necessary. Add your middle layer to your cake pan and freeze for 1-2 hours.
Blend all of your chocolate layer ingredients until creamy. Add your chocolate mixture to your cake pans and place them back into your freezer for another 30 minutes to an hour.
Topped with blueberries and chocolate shavings.
This recipe makes 3 mini 4.75 inch cakes. Share with friends and family or reduce ingredients for 1 serving.