Raw Chocolate Hazelnut Cakes

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    • 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:
  1. Place oats and coconut in a food processor and blitz for 30 seconds.
  2. Add cacao powder and salt and blend again.
  3. 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.
  4. Press mixture evenly into the base of silicon muffin moulds (about 1 heaped tablespoon per cavity, there is enough to fill 12 cavities).
FILLING
  1. Place hazelnuts and almond milk in a high-speed blender, and whiz till smooth (about 1 minute).
  2. Add all other ingredients and blend for another 1 minute. Stop and scrape the sides down as needed.
  3. Pour filling into the muffin moulds, but don’t fill right to the top – leave about a 5mm gap.
  4. Gently press a small handful of whole hazelnuts into the tops. Transfer to the freezer to set (will take a few hours).
CHOCOLATE SAUCE
  1. Place all ingredients in blender and blend till smooth.
  2. Pour into a squeeze-bottle, and drizzle over frozen cakes.
TO SERVE
  1. Remove from freezer 15-30 minutes before serving, to soften.

Notes

*To liquefy cacao butter, shave it with a knife and place in a glass jug, stand in hot water till it melts.  
Lauren GlucinaAbout Lauren Glucina

Lauren is a Sydney based Raw Foods Chef & Educator, Holistic Health Coach and student of Natural Medicine. She is a passionate advocate of food (and positive thoughts!) as medicine, and shares many simple, colourful, creative recipes on her site, Ascension Kitchen. Superfoods, tonic herbs and flower essences seem to regularly hijack her raw cakes. Stop by and say hi for some wellness tips and inspiration.

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