Dehydrated Recipes

Dehydrated Cake Cube Chocolates | Commercial Dehydrators

We are always looking for new great ways to reinvent our favorite treats, and who doesn't love cake?!

Shop Nutrition Products
Machine recommendation
Recommended machine
Servings Icon
Serves
-
Prep time icon
Prep time
30 minutes
Dehydration time icon
Dehydrating time
6 hours
Ingredients
  • Your favorite cake recipe baked in a sheet pan and cooled completely (or use a store-bought cake)
  • Cookie sheet
  • Chocolate melting wafers (milk, dark, or white)
  • Slow cooker or double boiler (optional)
  • Chopped or crushed dehydrated fruits, herbs, edible flowers, and/or coconut
  • Paper candy cups
  • Decorative box(es)
Ingredients
macros
  • Your favorite cake recipe baked in a sheet pan and cooled completely (or use a store-bought cake)
  • Cookie sheet
  • Chocolate melting wafers (milk, dark, or white)
  • Slow cooker or double boiler (optional)
  • Chopped or crushed dehydrated fruits, herbs, edible flowers, and/or coconut
  • Paper candy cups
  • Decorative box(es)
Instructions
  1. Cut the cake into 1-inch (2.5 cm) cubes. Spread them on a dehydrator tray and dehydrate at 125°F (52°C) for 6 hours, until crunchy.
  2. Put the cookie sheet in the freezer.
  3. Melt the chocolate in a small slow cooker on LOW, in the microwave, or in the top of double boiler set over simmering water (be sure not to let any water or steam get into the melting chocolate or it will seize or clump up).
  4. Using a skewer, dip each cake cube in the melted chocolate and place on the chilled cookie sheet. While the chocolate is still tacky, decorate them with your dehydrated items and/or sprinkles. Once the chocolate has completely hardened, place each cube in a paper candy liner and then into a decorative candy box. Stored in a cool, dry place, they will keep for up to 2 months.
This article continues
Premium COMMERCIAL & INDUSTRIAL FOOD DEHYDRATORS
ENGINEERED & DESIGNED FOR THOSE WHO ARE SERIOUS ABOUT DEHYDRATING
main image
Accessories

20 x 30cm Premium Silicone Non-Stick Mesh Mats

Each
$ 54.95 
main image
Accessories

20 x 30cm Premium Silicone Non-Stick Solid Mats

Each
$ 49.95 
main image
Accessories

20 x 30cm Stainless Steel Mesh Tray

Each
$ 101.95 
SALE 28% OFF
Most Popular
Main image
SALE 54% OFF
Large Capacity
Main image
Main image
High-Capacity Industrial Dehydrators

1 Trolley / 30 - 60 Tray / 8.8 - 17.7m² Total tray area

starting
price
$ 42,559.00 
Main image
High-Capacity Industrial Dehydrators

2 Trolley / 60 - 120 Tray / 17.7 - 35.3m² Total tray area

starting
price
$ 59,995.00 
Main image
High-Capacity Industrial Dehydrators

4 Trolley / 120 - 240 Tray / 35.3 - 70.7m² Total tray area

starting
price
$ 89,995.00 
Machine recommendation
Main image
Prep time icon
Serves
-
Prep time icon
Prep time
30 minutes
Dehydration time icon
Dehydrating time
6 hours
Ingredients
  • Your favorite cake recipe baked in a sheet pan and cooled completely (or use a store-bought cake)
  • Cookie sheet
  • Chocolate melting wafers (milk, dark, or white)
  • Slow cooker or double boiler (optional)
  • Chopped or crushed dehydrated fruits, herbs, edible flowers, and/or coconut
  • Paper candy cups
  • Decorative box(es)
Ingredients
macros
  • Your favorite cake recipe baked in a sheet pan and cooled completely (or use a store-bought cake)
  • Cookie sheet
  • Chocolate melting wafers (milk, dark, or white)
  • Slow cooker or double boiler (optional)
  • Chopped or crushed dehydrated fruits, herbs, edible flowers, and/or coconut
  • Paper candy cups
  • Decorative box(es)
Instructions
  1. Cut the cake into 1-inch (2.5 cm) cubes. Spread them on a dehydrator tray and dehydrate at 125°F (52°C) for 6 hours, until crunchy.
  2. Put the cookie sheet in the freezer.
  3. Melt the chocolate in a small slow cooker on LOW, in the microwave, or in the top of double boiler set over simmering water (be sure not to let any water or steam get into the melting chocolate or it will seize or clump up).
  4. Using a skewer, dip each cake cube in the melted chocolate and place on the chilled cookie sheet. While the chocolate is still tacky, decorate them with your dehydrated items and/or sprinkles. Once the chocolate has completely hardened, place each cube in a paper candy liner and then into a decorative candy box. Stored in a cool, dry place, they will keep for up to 2 months.
more recipes
Baking

Mint-Scented Chocolate Chip Cookies | Commercial Dehydrators

This recipe substitutes cacao nibs for chocolate chips to create a wonderful raw chocolate chip cookie. Cacao nibs are chocolate in its purest form. They impart an intense chocolate flavor and resemble roasted coffee beans in texture.

Read more
Baking

Cherry Coconut Almond Cookies | Commercial Dehydrators

These all-natural cookies taste delicious with any combination of dried fruits, nut butter and nuts. Feel free to add sweetened shredded coconut as they contain no other added sugars. Those with peanut allergies can enjoy a delicious cookie made exclusively with almond butter (or cashew butter if preferred).

Read more
Baking

Chewy Lemony Treats | Commercial Dehydrators

These fragrant, soft cookies will be requested even by those who are not on a raw food diet. The lemon flavor is refreshing and subtle. For more citrus taste, you can add the zest of one lemon to the batter. The batter tends to be wet so if it is too difficult to handle, add more coconut.

Read more
Back to TopBack to Recipes Home

Author Details

Kate Joncheff

Kate spends her days doing life as a mother of two young boys, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as share has a flare for design and photography.

https://www.instagram.com/katejoncheff/