Raw vegan delicacies are becoming increasingly popular, and this cake is no exception. Satisfyingly rich and creamy, this treat is a perfect way to end any dinner date!

Raw Hazelnut Cake with Chocolate Cream [Vegan]

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Cooking Time

30

Ingredients

For the Base: 

  • 17 1/2-ounces whole hazelnuts
  • 3 1/2-ounces of oatmeal
  • 10-12 dates (big Medjool dates, otherwise take a little more)
  • 2 tablespoons raw cocoa powder
  • A pinch of salt
  • 1/2 cup of water

To Make the Cream:

  • 10 1/2-ounces whole cashew kernels
  • 4 tablespoons of melted coconut oil
  • 7 tablespoons of agave syrup
  • 6 tablespoons coconut cream (coconut milk in the refrigerator overnight)
  • 5 tablespoons raw cocoa powder

To Top:

  • 4 tablespoons whole hazelnuts

Preparation

  1. For the base, remove the core of the dates and roughly divide the dates. Mix together with the hazelnuts in a food processor or a high-performance mixer until both pieces are very fine. Add all remaining ingredients and mix until a small ball forms. Spatula the mass with a spatula from the sides and mix repeatedly.
  2. Line a large square baking tin (or two small ones) with baking paper and press the mixture evenly into the baking tin with your hands or with the dough spatula. (about 1-inch high) (A large spoon also works wonderfully.) Cover again with a second layer of baking paper and smooth out the mass. Then freeze the bottom for at least one hour in the freezer or refrigerate until everything has solidified.
  3. In the meantime, prepare the cream by finely grinding the cashews in the food processor and then add the remaining ingredients (except the raw cocoa powder). Mix everything well (for about 3-4 minutes) until a fine cream results. Then add the raw cocoa powder and mix again until everything is well connected. Again and again scrape the mass from the sides with a spatula.
  4. Remove the bottom from the freezer compartment and spread the cream evenly on it. (about 2-inches high) chop hazelnuts roughly and add to the decoration. Once again, to consolidate, put the raw cake in the fridge or in a cold place (about 1 hour). Cut into small pieces and enjoy. The cake will last up to a week when stored in the refrigerator.


About The Author

Lisa Dobler

See My Recipes

Simple, cosmopolitan, and family-approved vegan dinners and desserts.

Lisa is a vegan food nerd and total health freak from Vienna, Austria. Her recipes are simple, cosmopolitan, family approved, and delicious. As the editor in chief and co-founder of the german Online Magazine Veganblatt her goal is to show everyone the bright and tasty sides of veganism. Besides that she is also the founder of the first 100% organic and vegan cosmetic label PURE SKIN FOOD.

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