I confess – I’m a chocolate addict. Anyone with me here? I eat it every day. I love dark chocolate the most and I love it combined with nuts, nut butter, coconut oil, goji berries, anything really!
I grew up a Nutella kid! I mean didn’t we all. The creamy, smooth, chocolate nutty spread was my go-to food (that’s if you can actually call it a food). I’d eat it for breakfast on toast, I’d spread it on plain bread instead of butter and top it with hundreds and thousands (yep I did that often). I’d spread it on plain biscuits and make an Italian crostata cake with it. But my favourite snack as a kid was to dip a teaspoon into the Nutella jar. I’d pop it in the freezer and after 20 minutes it it out and slowly suck on the Nutella spoon. OMG! How can one spread be so versatile.
I don’t eat Nutella anymore (insert very sad face). It’s not vegan and it’s not really a healthy spread. I created this cake so that I can still get my Nutella fix. It was amazing. Seriously you have to make this cake. It’s so simple and quick to make and you will be in heaven, I promise. And for all the Nutella lovers out there that are vegan, there are loads on vegan hazelnut spreads on the market now. Yippee!
I cup raw hazelnuts
3 tablespoons melted coconut oil
7 medjool dates
170 grams oat biscuits
3 tablespoons water
300 grams silken tofu
220 grams dark vegan chocolate
1 cup maple syrup
4 teaspoons hazelnut extract
Dry roast hazelnuts in a pan or oven. Once roasted, let the nuts cool. When cool, peel the nuts. I found the best way to do this is to pick up a small handful and rub the nuts together between your two palms. You will find the shells just fall away easily. Repeat until nuts are peeled. Or buy them already peeled.
Pit the dates.
Blend all ingredients together in a food processor or high speed blender.
The mixture should be a little wet and able to stick together easily. If it is dry and crumbly you will need to add some water.
Place the crumb mixture in a cake tin – I line my tin with baking paper. The best tins are the ones where the base pops out or a spring form cake tin.
Pat down the mixture to form an even base.
Place in fridge to firm up whilst making the mousse.
Melt dark chocolate.
Blend together in high speed blender the melted chocolate and the rest of the ingredients. Be sure to blend thoroughly to break down all the silken tofu.
Pour the mousse over biscuit base and place in the fridge to set.
It will take about three hours to set. Speed up the process by placing in the freezer.
Serve on own or with plain coconut ice-cream.
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