This amazing recipe comes from chef Iselin Støylen at www.rawfoodrecipes.com.
Chocolate and coffee. In the realm of perfect combinations, this one is definitely near the top of the list. Using hazelnuts in the crust gives this recipe a nutella-esque flavor. So rich and decadent!
- 1 cup hazelnuts
- 1 cup almonds (or cashews, pecans or more hazelnuts)
- 15 pitted medjool dates
- 2 tbsp ground coffee
- 4 tbsp cacao powder
- a pinch of sea salt
Coffee chocolate filling
- 2,5 cups raw cashews (soaked for at least 30 minutes)
- 1/2 cup coconut syrup or maple syrup
- 1/2 cup raw almond, cashew or hazelnut mylk
- 1/2 cup melted coconut oil (or sub for more but mylk if you prefer an oil-free variation)
- 4 soft, pitted medjool dates
- 1 shot espresso
- 1/2 tsp vanilla bean powder
- 1/2 tsp sea salt
- Line a round 20cm cake tin with parchment paper in the bottom and set aside.
- To prepare the crust, grind hazelnuts and almonds in a food processor. Add in the remaining ingredients and process until everything sticks well together. Press the crust out in a lined tin and set aside.
- For the filling, blend cashews, coconut syrup, almond mylk, coconut oil in a high speed blender until smooth. Add dates, espresso, cacao, vanilla and salt and blend for a few more seconds. Once everything is completely blender and you have a smooth and thick batter, pour this over your crust and spread it out evenly.
- Let the cake sit in the freezer for at least 4 hours to set. The cake can be served either frozen or defrosted. Decorate with melted chocolate, chopped hazelnuts and coffee beans- or whatever else you have on hand.