Raw Hazelnut cake

4 Persons
45 minutes


2 cup hazelnut meal
1/2 cup buckwheat grouts
1/3 cup raw cocoa powder
1/3 cup maple syrup
1 pinch sea salt
3 cups raw cashews, soaked 6 hours and rinsed
1/3 cup raw hazelnut butter
1/3 cup coconut oil, melted
2/3 cup maple syrup
1/3 cup raw cocoa powder
1/3 cup water
1/2 tsp salt
Punnet of raspberries
Extra few tablespoons of maple syrup.

cooking procedure

  1. Use a springform pan. For the crust, blend all the ingredients together in a food processor until it is well combined. Press the crust into the bottom of desired pan, about 1/4 inch thick. Set aside while you making the filling.
  2. In a food processor mix together cashews, maple syrup, water, cocoa powder, hazelnut butter and coconut oil and salt. Mix until totally smooth, scraping down the sides of the processor as necessary.
  3. Spoon filling on top of the crust. Place in the freezer for a few hours. When ready to eat place in the fridge for 10-20 minutes to soften.
  4. Serve cold topped with raspberries and a dash of maple syrup.

Recipes by Gemma Davis from Compassionate Kitchen