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Chocolate Hazelnut Cake
Ingredients
  • Equipment:
  • Two 7 inch spring cake forms, food processor, double boiler, parchment paper, spatula, squeeze bottle.
  • Materials:
  • CRUST:
  • 1 ½ cup of dates soaked for 15min and rinsed
  • ¼ cup of canned coconut milk
  • 1 cup quinoa flakes
  • ¼ cup coconut oil raw
  • 1 cup roasted hazelnuts
  • 2 tbsp cacao
  • pinch of Himalayan Pink Salt
  • HAZELNUT LAYER:
  • 1 ½ cups of roasted hazelnuts
  • 1 ½ cups of dates soaked for 15min and rinsed
  • ¼ cup canned coconut milk you may add more if needed
  • ¼ cup canned coconut cream
  • ¼ cup coconut oil raw
  • pinch of Himalayan Pink Salt
  • VANILLA LAYER:
  • 1 ½ 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
  • ¼ cup coconut oil raw
  • 1 tsp pure vanilla extract
  • 1/3 cup of maple syrup
  • Pinch of Himalayan Pink Salt
  • CHOCOLATE LAYER:
  • Dark unsweetened chocolate 100gr I am using 90% Lindt
  • Caned Coconut cream 1/2 cup
  • Maple syrup ¼ cup you can add more if needed
  • CHOCOLATE HAZELNUT BALLS:
  • 1/3 cup of dates soaked for 15min and rinsed
  • 1/2 cup of quinoa flakes
  • ¼ cup coconut oil raw
  • 1/2 cup roasted hazelnuts
  • Pinch of Himalayan Pink Salt
  • Melted chocolate
Steps
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