This cake is pure Raw indulgence and should only be eaten on special occasions or when entertaining as it has a fair amount of dried fruit, thus sugar. This baby was made for fathers day. I wanted a healthier, nutrient dense version of the humble chocolate cake. I love Hazelnuts and aside from their Nutella-like taste resemblance they are rich in healthy fats (MUFA, LA, SFA), manganese, copper, vitamin E and have a decent amount of magnesium and iron. The roasting of hazelnuts in this recipe requires a small amount of effort but man it is worth it 🙂 For all things "nuts" read this article.
Ingredients
Base
1 1/2 cups of hazelnuts
1 1/2 cups pecans
1/2 cup cacao powder (I use organic cacao by 180nutrition)
2 tsp vanilla bean powder (I use organic vanilla bean by 180nutrition)
1 cup dates (soaked for at least 2 hours)
1/2 cup cranberries
Icing (Adapted from Rawratarian)
1 cup Dates (soaked)
1/4 cup Cacao powder
1/4 cup Coconut Oil (melted)
Method
Preheat oven to 200 degrees. Spread hazelnuts onto baking paper on a baking tray and roast from 5-8 minutes. Check occassionally so as not to burn the nuts. Remove from oven and allow to cool for 5 minutes. Rub the skins off and discard.
Drain dates but keep some of the date water to use if mixture is too dry. Blend all of base ingredients together except cranberries. Add cranberries and fold through. Pour mixture into baking tin lined with baking paper. Place in freezer and freeze for 1 hour.
Icing: Drain dates. Blend all ingredients together and pour over base. Sprinkle with cranberries and freeze for 2 hours. Defrost 30minutes before eating. I keep mine in the freezer until needed. Enjoy.
Serves 8-10
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