Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book


Food Monster - Recipes

Raw Hazelnut Cake with Chocolate Cream [Vegan]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

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]

This Recipe is :

Dairy Free Raw Vegan Vegan

Cook Time



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


  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.





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.



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Eggplant Burger [Vegan]

10 Vegan Dishes to Bring to Your Memorial Day Celebration

Blueberry Strawberry Banana Ice Cream Cake [Vegan]

10 Guilt-Free, Vegan Versions of Desserts

Mayim Bialik’s Reuben Sandwich [Vegan]

How to Add More Pickled Foods to Your Diet

15-Minute Vegetarian Chow Mein [Vegan, Gluten-Free]

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Raw Hazelnut Cake with Chocolate Cream [Vegan]”

Click to add comment
9 Days ago

This recipe is not "raw", because the recipe calls for agave syrup. Agave syrup is not a "raw" food!

Here is why...

For a food to be considered "raw", some experts state it can not be heated up past 104°F - 120°F. Agave Syrup is boiled between 140°F - 160+°F when it is being processed!

The fibrous blue agave pina is taken to the mill where it is pressed and its inulin-rich juice is collected and cleaned.

Inulin, a dietary fiber made up of complex carbohydrates, is not sweet by nature. Cooking (or hydrolyzing) the inulin transforms it into sweet nectar. When making the Light Blue Agave nectar, the juice is heated to 161°F* (72°C). However, when making the Raw Blue Agave nectar, the process is lower and much slower: the juice is warmed to a tepid 118°F (37°C), and the low heat is maintained for nearly twice as long. In this simple process, the inulin becomes fructose, a slowly metabolizing simple sugar found in many fruits and vegetables. Filtering determines the blue agave nectars flavor and color. The Light Blue Agave is simply more filtered than its Raw-Amber counterpart.

* It\'s purely coincidental that Light Blue Agave is hydrolyzed at 161°F, the same temperature that milk is pasteurized. The intent in exposing the agave\'s liquid inulin to that temperature is to convert it to fructose, not to pasteurize it.

💥 Agave Nectar: A Sweetener That is Even Worse Than Sugar

💥 Raw Agave Syrup Nectar:
Not as healthy as you may think. Nutrition Facts Low Glycemic Warning

12 Mar 2018

Goodness..try the cake and tell us about it..not what it is not!

Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×