Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the ground walnuts, chestnut flour, and remaining dry ingredients. In a separate bowl, mix the apple sauce with your wet ingredients until smooth. Gradually fold the wet mixture into the dry ingredients, stirring until well combined.

Pour the batter into mini cake molds, filling each one about three-quarters full. Bake for approximately 35 minutes until a toothpick comes out clean.

After baking, let the mini cakes cool in the molds for about 10 minutes, then transfer to a wire rack to cool completely.

While the cakes cool, prepare the vegan macadamia frosting by blending soaked macadamia nuts with vanilla and sweetener until creamy.

Once completely cooled, spread a generous dollop of macadamia frosting on each mini cake, drizzle with cranberry chia jam, and sprinkle coconut flakes for decoration.