Name: Almost Raw Nutella Cake (Vegan)
Prep time: 45 min
Cook time: 140 min
Total time: 185 min
Ingredients: 2/3 cup almonds ((raw)); 2/3 cup walnuts ((raw)); 2 tbsp cacao powder; 1 tbsp chia seeds; 2 tbsp rice malt syrup (or other liquid sweetener of choice); 2 tbsp coconut oil (- melted, 40mL); 1 and 1/2 cups hazelnuts ((raw)); 1 cup coconut cream ((full fat)); 6 medjool dates ((pitted)); 1/4 cup cacao powder; 3 tbsp cacao butter (- melted, 60mL*); 3 tbsp coconut oil (- melted, 60mL); 1 tbsp vanilla extract

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This cake is easy to put together and holds its shape well too, even when it has been out of the freezer for a while. It’s almost entirely raw, the exception being the hazelnuts, which are dry roasted for about 10-15 minutes. I figure it still qualifies as a raw cake – or perhaps ‘no bake’ if you want to be technical! The flavour the roasting imparts into the cake is crazy good; it’s just like Nutella…even better. And no dairy, grains or artificial ingredients in there of course. Hope you enjoy! xx

Almost Raw Nutella Cake by nourisheveryday.com - gluten free, dairy free and paleo and vegan friendly!

Almost Raw Nutella Cake (Vegan)

This vegan 'Nutella' cake is made with roasted hazelnuts, medjool dates and creamy coconut. Almost raw except for the hazelnut toasting! Gluten free and grain free.

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Course: Desserts and Sweets

Cuisine: chocolate, dairy free, egg free, freezer friendly, gluten free, grain free, vegan, vegetarian

Prep Time: 45 minutes

Cook Time: 2 hours 20 minutes

Total Time: 3 hours 5 minutes

Servings: 20cm diameter cake (about ten slices)

Ingredients

Base

2/3 cup almonds (raw)
2/3 cup walnuts (raw)
2 tbsp cacao powder
1 tbsp chia seeds
2 tbsp rice malt syrup or other liquid sweetener of choice
2 tbsp coconut oil - melted, 40mL

Topping

1 and 1/2 cups hazelnuts (raw)
1 cup coconut cream (full fat)
6 medjool dates (pitted)
1/4 cup cacao powder
3 tbsp cacao butter - melted, 60mL*
3 tbsp coconut oil - melted, 60mL
1 tbsp vanilla extract

Instructions

Start by prepping your hazelnuts. Spread the raw hazelnuts out across a baking tray. Bake at 180˚C for approximately 10-15 minutes, allow to cool, then rub the skins off - they'll fall away quite easily.
Now start on your base - you can start while the hazelnuts are cooling. Prepare a cake tin or baking dish with a diameter of approximately 20cm (you could use a square dish of similar proportions). I used a fluted pie tin with a removable base and lined the base with baking paper. The alternative (for items without removeable bases) is to line the whole thing with clingfilm so the film hangs over the edge - you can then pull the cake out and peel the film away.
Place all the base ingredients in a food processor and pulse until the ingredients are well combined and the mix is nice and crumbly. Scoop the mixture out and press firmly and evenly into the base of your tin/dish. Place in the freezer so the base sets while you make the topping.
Clean out your food processor and place in the hazelnuts. Process until they just start to form a nut butter. Then, add the rest of the base ingredients and continue to process until the mixture is smooth.
Take the base out of the freezer and spread the topping evenly over the base. Cover loosely with clingfilm/foil/etc. to protect the cake and return to the freezer to set for at least 2 hours.
Remove the cake from the freezer about 30 minutes before you want to serve it, so it slices more easily (alternatively, use a knife dipped in hot water to help you slice straight from the freezer).

Notes

*You can use extra coconut oil rather than cacao butter, if you prefer / if you don't have any cacao butter on hand.

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