SKYR and coconut mini cakes



preparation time: 20 minutes
resting time: 90 minutes
difficulty: easy

for 4 cakes

for the chocolate base

  • 60 g oat flakes
  • 30 g coconut flour
  • 15 g cocoa, bitter
  • 8 dates
  • 10 g coconut oil
  • a pinch of salt

for the cream

  • 300 g SKYR coconut
  • 100 ml fresh cream
  • 2 tablespoons whipping cream stiffener
  • 20 g powdered sugar

in addition

  • dark chocolate, melted
  • cocoa nibs
  • coconut flakes


Pit the dates, pour boiling water over them and let them soak for 10-15 minutes.

Put the oat flakes, coconut flour, cocoa and a pinch of salt in a mixer and purée until smooth and floury and set aside.

Once the dates are soft, squeeze them and purée until you obtain a thick and homogeneous cream. Add the coconut oil and purée again.

Add the flour mixture and whisk everything together.

Line small tart molds with a cookie sheet and place them on a baking tray.

Pour some of the mixture into the molds and flatten it with a spoon until you obtain an even, smooth base. Place in the refrigerator to rest.

Whisk together the cream, powdered sugar and SKYR in a bowl and add the whipping cream stiffener while whisking constantly.

Take the cake bases out of the fridge, add the SKYR cream and level the surface.  Place in the refrigerator to rest for another 90-120 minutes.

Afterwards, take out the cakes and free them from the cookie sheet.

Decorate, serve and enjoy.


Silvia & Claudio

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