The best vegan Nutella Cake
  • Crust
  • 1 cup almonds
  • 1 cup roasted hazelnuts
  • 10 Dates (pitted)
  • ⅔ cup raw Cacao
  • 3 tbs Coconut oil, melted
  • -
  • Filling
  • 2½ cups cashews (soaked overnight)
  • ½ cup cocoa powder
  • ⅓ cup hazelnut butter (store bought or home made)
  • ⅓ cup agave syrup
  • ⅓ cup full fat coconut milk
  • ½ cup melted coconut oil
  • 1 tsp vanilla extract
  • a pinch of fine sea salt
  1. Roasting
  2. Before doing anything else, make your house smell like an incredible hazelnut bakery house :) Preheat your oven to 350F.
  3. Spread the shelled hazelnuts on a cookie sheet in a single layer, place in the middle of the oven and roast for 12 minutes.(you can also do it in a pan, the result will be the same)
  4. Now, in the food processor place all the ingredients and blend at high speed until a crumbly and sticky texture forms. Press the mix with your fingers in a round spring form cake tin. Make sure you spread it evenly. let sit in the freezer until the filling is ready.
  5. Again use your food processor and blend the cashews, agave syrup, milk, vanilla extract and salt. This may take a while but stay strong and give your processor some time. You might want to stir it from time to time. Once the mix is smooth, add the hazelnut butter, melted coconut oil and cocoa powder and blend until fully incorporated.
  6. Spread the filling overtop the crust and freeze for at least 3 hours.
  7. Once taking out of the freezer you can store it in the fridge for 2 days. Maybe three but believe me it will be gone in one.
Recipe by Vanillacrunnch - Lifestyle and Food Blog aus der Schweiz at