Raw Hazelnut and Choco Cake
Print RecipeIngredients
- Base:
- 2 cups hazelnuts (roasted)
- 4 tablespoons coconut oil (melted)
- 4 tablespoons maple syrup (or any sweetener of choice)
- 1 teaspoon vanilla powder
- 2 pinches of salt
- 1 cup of raw cocoa powder
- Filling:
- 2 cups cashew nuts, soaked and rinsed
- 1/2-2/3 cup water
- 1/2 cup coconut oil
- pinch of salt
- 1/2 teaspoon vanilla
- 1/2 cup agave syrup or maple syrup
- 1/2 cup cocoa powder
Instructions
1
Roast the hazelnuts
2
Grind the hazelnuts in the food processor
3
Add vanilla powder, salt, maple syrup and coconut oil. Continue processing
4
Add cocoa powder and process until the sticky dough is formed
5
Press into a pan, lined with parchment paper
6
Now prepare the filling: put the cashews with water, agave syrup, vanilla and salt in the blender and blend until smooth
7
Then add coconut oil and cocoa powder
8
Continue blending until smooth and creamy. If it’s too thick, add a little bit of water
9
Pour the filling on the shaped base and smooth on the top. You can decorate it with some ground hazelnuts (or almonds)
10
Refrigerate overnight
