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:

1. 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.
2. 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.
3. Pour the batter over the crust and place the cake in the freezer for about four hours.
4. 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.
5. Enjoy!