How long does the base for this raw cake need to chill?

The base needs to freeze for at least one hour or refrigerate until solidified before the chocolate cream can be spread on top.

What kind of dates are best for the cake's base?

Big Medjool dates are recommended for the base; if using smaller dates, you may need to use a little more than the suggested 10-12.

How do I prepare the coconut cream for the chocolate topping?

To get the thick coconut cream needed, place a can of full-fat coconut milk in the refrigerator overnight, then scoop out the solidified cream that separates from the liquid.

How long will this raw hazelnut cake last once prepared?

This raw hazelnut cake will last for up to a week when stored properly in the refrigerator.

Can I use a regular blender instead of a food processor for the base?

For the base, a food processor or a high-performance mixer is specified to ensure the hazelnuts and dates are very finely ground and form a ball.

1.9K Views 8 years ago

Raw Hazelnut Cake with Chocolate Cream
[Vegan]

LD By: Lisa Dobler

Author Bio

Simple, cosmopolitan, and family-approved vegan dinners and desserts. Lisa is a vegan food nerd and total... Read More

Order with Instacart Download Our App

A decadent slice of raw hazelnut cake, featuring a dark base and a thick layer of chocolate cashew cream, garnished with chopped hazelnuts.

For brands

Want to reach our audience?

Partner with One Green Planet →

Discover more recipes with these ingredients

Raw Hazelnut Cake with Chocolate Cream [Vegan]

Dairy Free

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!

Ingredients You Need for Raw Hazelnut Cake with Chocolate Cream [Vegan]

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

Order with Instacart Download Our App

How to Prepare Raw Hazelnut Cake with Chocolate Cream [Vegan]

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.
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.
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.
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.