Raw Hazelnut Cake
By The Uncooked Vegan Kitchen
Yield 1 cake

Ingredients:
For the crust:
- 2 cups hazelnuts
- 2 tablespoons cacao powder
- 10 Medjool dates
For the filling:
- 2 cups cashews (soaked in water for about an hour)
- 2 tablespoons cacao powder
- 4 tablespoons coconut oil, melted (measured before melting)
- 10 Medjool dates (soaked for at least an hour)
- 3 tablespoons hazelnut butter (make sure to use a raw variety)
- 1/2 teaspoon vanilla powder
- Squeeze of lemon juice
- 1 cup or so of water, to make everything blend nicely
Method:
- Place all ingredients for the crust in a food processor and process until everything sticks together. Press the crust out in a lined cake tin and set aside.
- Rinse the soaked cashews and place them in a blender with the remaining ingredients. Blend until thick and smooth. Add more cacao powder, dates and vanilla if desired.
- Pour the batter over the crust and place the cake in the freezer for about four hours.
- Remove the cake from the tin while still frozen. Let the cake sit in the refrigerator or out in room temperature to defrost before serving.
- Enjoy!
Do You Have Questions for Brian?
Ask Questions & Share Your Comments!
For help with your purchase please contact help@thegabrielmethod.com