Raw Chocolate Hazelnut Cakes

Categories: Cakes Desserts Eating for Health Recipes Sweet Treats

These healthy Raw Chocolate Hazelnut Cakes are dairy-free, gluten-free and free of refined sugar. Topped with a rich raw chocolate drizzle.

Credit

Lauren Glucina is a trained Raw Foods Chef and Wellness Coach based in New Zealand. She is creator of the popular site, Ascension Kitchen, sharing creative plant based recipes and nutrition advice. She is currently completing studies in Naturopathy, Western Herbal Medicine and Nutrition (grad. 2016).
Say hello at:

@ascensionkitchen

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Skill level: Basic

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Servings: Makes 12 cakes

Nutritional Information:

*to liquify cacao butter, shave it with a knife and place in a glass jug, stand in hot water till it melts

Per serving

Calories 346 Fat 23.4g Saturates 6.6g Sugars 19.4g Salt 0.5g Protein 6.5g

Ingredients

Base

115g (1 1/2 cups)

Coconut Flakes/Chips

40g (1/2 cup)

Rolled Oats (Fine)

1 tbsp

Raw Cacao Powder

100g (1/2 cup) (about 6)

Medjool Dates, pitted

Coarse Sea Salt, a pinch

Filling

190g (1 1/4 cups)

Hazelnuts

294g (1 1/4 cups)

Almond Milk (Or Oat Milk/Coconut Milk)

115g (1/3 cup)

100% Pure Maple Syrup

55g (1/4 cup)

Raw Cacao Butter, liquified*

35g (1/3 cup)

Raw Cacao Powder

2 tsp

Vanilla Extract

2 tbsp

Coconut Sugar

Large Pinch Of Coarse Sea Salt

To top

150g (1 cup)

Hazelnuts

Chocolate sauce

175g (1/2 cup)

100% Pure Maple Syrup

50g (1/2 cup)

Raw Cacao Powder

2 tbsp

Coconut Oil, melted

1/2 tsp

Vanilla Extract

2 pinches

Coarse Sea Salt, a pinch

Method

FOR THE 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 holes).

FOR THE 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.

5. Transfer to the freezer to set (will take a few hours).

FOR THE 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.

Raw Chocolate Hazelnut Cakes

These healthy Raw Chocolate Hazelnut Cakes are dairy-free, gluten-free and free of refined sugar. Topped with a rich raw chocolate drizzle.