Chocolate Hazelnut Cake Recipe
By Lena's Vegan Living
🔪Prep Time: 20 mins
👩🍳Cook Time: 50 mins
Ingredients
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
Instructions
1CRUST
2Preheat the oven to 350F
3Grind the hazelnuts leaving them chunky and set aside.
4Melt the coconut oil in a double boiler above steam.
5Mix the oil with quinoa flakes and spread on the baking sheet lined with parchment paper.
6Bake for 15 minutes.
7In the meantime, blend the dates with coconut milk in a food processor until smooth.
8Transfer into a bowl and mix thoroughly with roasted quinoa flakes, grind hazelnuts, and rest of the ingredients.
9Place in the refrigerator for 30min.
10In the meantime, cut out 7-inch diam circle out of parchment paper. Lightly brush the bottom of your spring from with oil and apply the circle on top.
11When ready, create a bowl out of the mixture and place it in the middle of the form.
12Start pressing with your hands lightly and evenly, until you create a flat surface all the way to the edge of the form.
13When ready, cover with plastic warp an place to a freezer.
14VANILLA LAYER
15Blend all the ingredients until smooth.
16Cut out 7-inch diam circle out of parchment paper. Lightly brush the bottom of your spring from with oil and apply the circle on top.
17Pour the mixture on into the from and let it sit for few minutes before you place it into a freezer.
18When ready, place it into a freezer for 1 hour before you add the second mixture on top.
19HAZELNUT LAYER
20Start blending the hazelnuts while adding rest of the ingredients, until you get completely smooth, hazelnut butter like texture.
21Pour the mixture on top of the vanilla layer and let it sit for few minutes.
22Place in a freezer for 6 hour or overnight.
23When ready, leave the forms for 15 to 20minutes on the kitchen counter.
24Remove the layer out of the forms, but do not force it. They will come out easy when they are ready.
25Flip the vanilla and hazelnut layer upside down and place it on the crust.
26Do your best to place them evenly.
27To remove the bottom, which will be now on top, you may have to wait another 10 minutes.
28Again, it will come off easily when is ready.
29After you remove the bottom of the form, peal off the parchment paper and smooth out the wrinkled top with spatula. It will help if you warm the spatula under warm water.
30CHOCOLATE LAYER
31Melt the chocolate in in a double boiler above the steam.
32In the meantime, whip the coconut cream.
33Take the chocolate of the heat and mix with coconut cream and maple syrup.
34Apply ¼ cup immediately on the centre of the cake and spread with spatula.
35Fill your squeeze bottle with the rest of the chocolate and create the drizzle around the cake.
36Save the rest for the chocolate ball to decorate the cake.
37Place the cake back in the freezer for 30min.
38When ready, sprinkle with hazelnuts and decorate with balls.
39Take it out of the freezer couple hours before serving.
40CHOCOLATE HAZELNUT BALLS
41Preheat the oven to 350F
42Melt the coconut oil in a double boiler above steam.
43Mix 2tbsp of oil with quinoa flakes and spread on the baking sheet lined with parchment paper.
44Bake for 10 minutes.
45When ready, let it cool for few minutes.
46Save few whole hazelnuts and grind the rest by pressing the pulse button, so they remain chunky. Set aside.
47Blend the dates with the rest of the oil and chocolate in a blender until smooth.
48Transfer to a bowl mix thoroughly with ¼ cup of grind hazelnuts and roasted quinoa.
49Cover with lid or a plastic wrap and place to a refrigerator for 1 hour.
50When ready, create few balls of two different sizes to decorate your cake by using mini ice cream scoop or 1tbsp measuring spoon.
51For a larger balls scoop 1 tbsp or ice cream scoops and place 1 whole hazelnut in the middle. Scoop one more to cover the hazelnut and roll in your palms.
52Place it on a tray lined with parchment paper.
53For small balls, scoop 1 tbsp and roll in your palms.
54You may also roll one or two balls in grind hazelnuts.
