Raw Chocolate Hazelnut Cakes
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.
- 1½ 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
- 1¼ cups hazelnuts
- 1¼ 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
- 1/2 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.