Raw Chocolate Hazelnut Cakes — Raw Food Recipes

By Chef: Lauren Glucina
Posted: November 16, 2016

Difficulty/Moderate

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These mini chocolate hazelnut cakes taste a bit like nutella x ice cream, though they’re entirely raw and made without any dairy, eggs, flour or refined sugar. Guaranteed to impress family and friends, vegan or otherwise!

Ingredients

BASE

1½ cups coconut flakes/chips
½ cup rolled oats (fine)
1 tablespoon raw cacao powder
100g of Medjool dates, pitted (about 6)
Pinch of coarse sea salt

FILLING:

1¼ cups hazelnuts
1¼ cups almond milk (or oat milk/coconut milk)
⅓ cup 100% pure maple syrup
¼ raw cacao butter, liquefied*
⅓ cup raw cacao powder
2 teaspoons vanilla extract
2 tablespoons coconut sugar
Large pinch of coarse sea salt

Chocolate Sauce

½ cup 100% pure maple syrup
½ cup raw cacao powder
2 tablespoons coconut oil, melted
½ teaspoon vanilla extract
2 pinches coarse sea salt

To Top

1 cup hazelnuts

Instructions

BASE:

Place oats and coconut in a food processor and blitz for 30 seconds.
Add cacao powder and salt and blend again.
Add dates last, one at a time, and blend till the mixture holds together when pressed. If it is on the dry side, add a tablespoon of coconut oil.
Press mixture evenly into the base of silicon muffin moulds (about 1 heaped tablespoon per cavity, there is enough to fill 12 cavities).

FILLING

Place hazelnuts and almond milk in a high-speed blender, and whiz till smooth (about 1 minute).
Add all other ingredients and blend for another 1 minute. Stop and scrape the sides down as needed.
Pour filling into the muffin moulds, but don’t fill right to the top – leave about a 5mm gap.
Gently press a small handful of whole hazelnuts into the tops. Transfer to the freezer to set (will take a few hours).