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.
Prep Time 20 minutes mins
Total Time 20 minutes mins
Course Dessert
Cuisine Dairy-free, Gluten free, Vegan
Servings 12
Calories 368 kcal
BASE: 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 FILLING: 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 CHOCOLATE SAUCE: 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.
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).
CHOCOLATE SAUCE: Place all ingredients in blender and blend till smooth.
Pour into a squeeze-bottle, and drizzle over frozen cakes.
Calories: 368 kcal