If you are thinking that this Chocolate Hazelnut Cake is too much work, please don’t. It only seems that way at first glance. Besides, even if it was a bit of work, the result worth every minute. It is creamy and crunchy at the same time with all the yummy flavors melting together. You don’t need a huge piece to satisfy your sweet tooth. Oh, and there is a bonus! It is full of nutrients that are actually good for you.

Triple Layered Chocolate Hazelnut Cake [Vegan, Gluten-Free]

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Serves

12

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Ingredients

For the Crust:

  • 1 1/2 cup of dates soaked for 15min and rinsed
  • 1/4 cup of canned coconut milk
  • 1 cup quinoa flakes
  • 1/4 cup coconut oil raw
  • 1 cup roasted hazelnuts
  • 2 tablespoons cacao
  • pinch of Himalayan Pink Salt

For the Hazelnut Layer:

  • 1 1/2 cups of roasted hazelnuts
  • 1 1/2 cups of dates soaked for 15min and rinsed
  • 1/4 cup canned coconut milk you may add more if needed
  • 1/4 cup canned coconut cream
  • 1/4 cup coconut oil raw
  • pinch of Himalayan Pink Salt

For the Vanilla Layer:

  • 1 1/2 cup of raw cashews soaked for 4 hours and rinsed
  • 1 cup of water or coconut water from the can
  • 1/2 cup canned fat coconut cream
  • 1/4 cup coconut oil raw
  • 1 teaspoon pure vanilla extract
  • 1/3 cup of maple syrup
  • Pinch of Himalayan Pink Salt

For the Chocolate Layer:

  • 3 1/2 ouncesDark unsweetened chocolate
  • 1/2 cup Canned Coconut cream
  • 1/4 cup Maple syrup, you can add more if needed

For the Chocolate Hazelnut Balls:

  • 1/3 cup of dates soaked for 15min and rinsed
  • 1/2 cup of quinoa flakes
  • 1/4 cup coconut oil raw
  • 1/2 cup roasted hazelnuts
  • Pinch of Himalayan Pink Salt
  • Melted chocolate
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Preparation

For the Crust:

  1. Preheat the oven to 350°F
  2. Grind the hazelnuts leaving them chunky and set aside.
  3. Melt the coconut oil in a double boiler above steam.
  4. Mix the oil with quinoa flakes and spread on the baking sheet lined with parchment paper.
  5. Bake for 15 minutes.
  6. In the meantime, blend the dates with coconut milk in a food processor until smooth.
  7. Transfer into a bowl and mix thoroughly with roasted quinoa flakes, grind hazelnuts, and rest of the ingredients.
  8. Place in the refrigerator for 30min.
  9. In the meantime, cut out 7-inch diam circle out of parchment paper. Lightly brush the bottom of your spring from with oil and apply the circle on top.
  10. When ready, create a bowl out of the mixture and place it in the middle of the form.
  11. Start pressing with your hands lightly and evenly, until you create a flat surface all the way to the edge of the form.
  12. When ready, cover with plastic warp an place to a freezer.

For the Vanilla Layer:

  1. Blend all the ingredients until smooth.
  2. Cut out 7-inch diameter circle out of parchment paper. Lightly brush the bottom of your spring from with oil and apply the circle on top.
  3. Pour the mixture on into the from and let it sit for few minutes before you place it into a freezer.
  4. When ready, place it into a freezer for 1 hour before you add the second mixture on top.

For the Hazelnut Layer:

  1. Start blending the hazelnuts while adding rest of the ingredients, until you get completely smooth, hazelnut butter like texture.
  2. Pour the mixture on top of the vanilla layer and let it sit for few minutes.
  3. Place in a freezer for 6 hour or overnight.
  4. When ready, leave the forms for 15 to 20 minutes on the kitchen counter.
  5. Remove the layer out of the forms, but do not force it. They will come out easy when they are ready.
  6. Flip the vanilla and hazelnut layer upside down and place it on the crust. Do your best to place them evenly.
  7. To remove the bottom, which will be now on top, you may have to wait another 10 minutes. Again, it will come off easily when is ready.
  8. After you remove the bottom of the form, peal off the parchment paper and smooth out the wrinkled top with spatula. It will help if you warm the spatula under warm water.

For the Chocolate Layer:

  1. Melt the chocolate in in a double boiler above the steam.
  2. In the meantime, whip the coconut cream.
  3. Take the chocolate of the heat and mix with coconut cream and maple syrup.
  4. Apply 1/4 cup immediately on the centre of the cake and spread with spatula.
  5. Fill your squeeze bottle with the rest of the chocolate and create the drizzle around the cake.
  6. Save the rest for the chocolate ball to decorate the cake.
  7. Place the cake back in the freezer for 30min.
  8. When ready, sprinkle with hazelnuts and decorate with balls.
  9. Take it out of the freezer couple hours before serving.

For the Chocolate Hazelnut Balls:

  1. Preheat the oven to 350°F
  2. Melt the coconut oil in a double boiler above steam.
  3. Mix 2 tablespoons of oil with quinoa flakes and spread on the baking sheet lined with parchment paper.
  4. Bake for 10 minutes.
  5. When ready, let it cool for few minutes.
  6. Save few whole hazelnuts and grind the rest by pressing the pulse button, so they remain chunky.
  7. Set aside.
  8. Blend the dates with the rest of the oil and chocolate in a blender until smooth.
  9. Transfer to a bowl mix thoroughly with ¼ cup of grind hazelnuts and roasted quinoa.
  10. Cover with lid or a plastic wrap and place to a refrigerator for 1 hour.
  11. When ready, create few balls of two different sizes to decorate your cake by using mini ice cream scoop or 1 tablespoon measuring spoon.
  12. For a larger balls scoop 1 tbsp or ice cream scoops and place 1 whole hazelnut in the middle.
  13. Scoop one more to cover the hazelnut and roll in your palms.
  14. Place it on a tray lined with parchment paper.
  15. For small balls, scoop 1 tbsp and roll in your palms.
  16. You may also roll one or two balls in grind hazelnuts.
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