Raw Hazelnut cake

4 Persons
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Dessert
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Yummy
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Beginner
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45 minutes
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ingredients
BOTTOM LAYER
2 cup hazelnut meal
1/2 cup buckwheat grouts
1/3 cup raw cocoa powder
1/3 cup maple syrup
1 pinch sea salt
TOP LAYER
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
TO SERVE
Punnet of raspberries
Extra few tablespoons of maple syrup.
cooking procedure
- 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.
- 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.
- 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.
- Serve cold topped with raspberries and a dash of maple syrup.
Recipes by Gemma Davis from Compassionate Kitchen