One of the best things about desserts is taking sweets that we all know and love and transforming them into a new form. This cake has the rich, full-bodied taste of hazelnuts and cashews, softened by the sweetness of banana, dates, and the creaminess of coconut cream. It sits on a crunchy crust of nuts, grains, and dates. You would think this chocolatey no-bake cake would be tough to make, but it's actually quite simple.


No-Bake Nutella Cake [Vegan, Gluten-Free]


For the Base:

  • 10 soft dates, pitted
  • 7 ounces mixed nuts
  • A handful of raisins
  • 2 tablespoons tahini
  • 2 3/4 tablespoons mixed roasted grains, such as quinoa

For the Filling:

  • 1 1/3 cups hazelnuts
  • 1 1/3 cups cashews
  • 1 banana
  • 1/3 cup creamed coconut
  • 3 tablespoons coconut oil
  • 20 soft dates, pitted
  • 4-5 tablespoons cocoa powder
  • 1 tablespoon carob powder
  • 1/2 cup liquid sweetener
  • 3/4-1 1/4 cups non-dairy milk or cold water


To Make the Base:

  1. In a food processor, blend all base ingredients until a sticky dough forms. Press into an 8-inch springform pan.

To Make the Filling:

  1. In a food processor, combine cashews, hazelnuts, cocoa and carob powder, banana, non-dairy milk, sweetener, and banana. Blend until smooth. Add the remaining ingredients and blend again.
  2. Pour the filling over the base and set in refrigerator for a few hours, until solid.