If you’re a fan of Nutella (who isn’t) and everything hazelnut you’re going to love these Hazelnut Praline Cakes! They’re vegan, incredibly decadent and so so tasty! Plus they’re actually really easy to make and the layers make them not only pretty but ensure you get a taste of goodness with every bite. Just imagine a crunchy, naturally sweetened base, followed by a rich cream, drool-worthy praline layer and topped with the creamiest hazelnut chocolate – any takers?

Hazelnut Praline Cakes [Vegan]

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Serves

6

Cooking Time

55

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Ingredients

For the Crust:

  • 1/2 cup (70 grams) hazelnuts
  • 10 (90 grams) dates, pitted
  • 2 Tablespoons (15 grams) cacao powder

For the Cream Layer:

  • 1/2 cup (70 grams) cashews, soaked in warm water for min. 6 hours
  • 1/4 cup (65 grams) coconut cream
  • 2 Tablespoons (30 milliliter) coconut oil, melted
  • 1 Tablespoon (20 grams) maple syrup

For the Praline layer:

  • 1/3 cup (85 grams) hazelnut butter
  • 5 Tablespoons (100 grams) maple syrup

For the Chocolate layer:

  • 120 grams nutty chocolate
  • 1/8 cup (32 grams) coconut cream
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Preparation

  1. Place the crust ingredients into a food processor and pulse until you have a sticky dough.
  2. Line a cupcake tin with baking paper stripes for easier removal and divide the crust dough into 6 equal pieces. Press them into the bottom of the cupcake mould and even out before placing them into the freezer.
  3. For the cream layer, place all ingredients into a high speed blender and blend for 1-2 minutes until smooth. Divide the cream among the 6 cake moulds and freeze for 30-40 minutes or until firm.
  4. For the praline layer, simply whisk the hazelnut butter and maple syrup together until smooth, then divide among the 6 cake moulds and even out. Place in the freezer until firm.
  5. Melt the chocolate in a water bath and add the coconut cream. Whisk together until smooth and divide equally among the 6 cake moulds. At this point you can add any decoration you’d like - chocolate pieces, crushed hazelnuts etc.
  6. Place in the freezer for a minimum of 5 hours and carefully remove them from the tin. Let defrost for 1-2 minutes before serving.

Notes

1 cup equals 250 milliliters

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