2tbsprice malt syrupor other liquid sweetener of choice
2tbspcoconut oil- melted, 40mL
1 and 1/2cupshazelnuts(raw)
1cupcoconut cream(full fat)
3tbspcacao butter- melted, 60mL*
3tbspcoconut oil- melted, 60mL
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).
*You can use extra coconut oil rather than cacao butter, if you prefer / if you don't have any cacao butter on hand.
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @moniquecormacknutrition on Instagram!
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