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

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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.





A passionate culinary enthusiast and dedicated food blogger, Sophie believes that cooking is a unique type of art, which allows us to use our creativity and inspiration to create healthy and beautiful food that pleases the eye and takes care of our health. Sophie is a self-taught cook who uses her passion and adventurous spirit in the kitchen to create original healthy plant-based recipes and inspire her local community to cultivate healthy cooking and eating habits.



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