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A mini chocolate raw vegan cheesecake drizzled with sauce sitting on the kitchen bench

Raw Chocolate Hazelnut Cakes

Naturopath Lauren Glucina
These mini chocolate hazelnut cakes taste a bit like nutella crossed with ice cream, though they’re entirely raw and made without any dairy, eggs, flour or refined sugar. You will need a silicon muffin tray with 12 cavities for this recipe. The chocolate sauce will yield a generous full cup and serve 24 (two teaspoons per serve). Note prep time is 20 minutes but you may need to soften your coconut oil and cacao butter prior.

5 from 1 vote
Prep Time 20 mins
Total Time 20 mins
Course Dessert
Cuisine Dairy-free, Gluten free, Vegan
Servings 12
Calories 368 kcal



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


  • cups hazelnuts
  • cups almond milk or oat milk/coconut milk
  • 1/3 cup 100% pure maple syrup
  • ¼ raw cacao butter liquefied*
  • 1/3 cup raw cacao powder
  • 2 teaspoons vanilla extract
  • 2 tablespoons coconut sugar
  • Large pinch of coarse sea salt


  • 1 cup hazelnuts


  • 1/2 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 liquefy cacao butter, shave it with a knife and place in a glass jug, stand in hot water till it melts.



    • 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).


    • 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).


    • Place all ingredients in blender and blend till smooth.
    • Pour into a squeeze-bottle, and drizzle over frozen cakes.


    • Remove from freezer 15-30 minutes before serving, to soften.


    Calories: 368kcal
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