Raw Chocolate Hazelnut Cakes

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

Method

1

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).

2

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).

3

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.

4

TO SERVE:

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


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