In this post I will share with you a simple and yet delicious chocolate cake that will fix any chocolate sweet tooth. Although I would have loved to call this cake raw, I cannot since the nuts in this recipe are cooked. This is still worth the while however since roasted hazelnuts taste (especially if baked at home) like ‘nutella’.
If you have missed how easy it is to make homemade nutella or homemade hazel nut butter just follow these links: Homemade Hazel Nut Butter, Homemade Nutella.
Here are my tips on how to chose your raw ingredients..
There are many type of dates on the market. All are sweet and can be used to sweeten recipes. Rather than looking at the brand or date type, look at whether they have any sweeteners added to them. You will be surprised to discover that most dates have added sugar and preservatives. Ditch these and only get dates which state just dates on the ingredient list. This applies to all the ingredients that you buy.
Instead of looking at the calories, try looking at the ingredients next time and if there is anything you can’t read then you shouldn’t be eating it. Dates can get hard in winter or if left in a fridge. Soak the dates in some warm water to soften them. After a few minutes remove the water and use the dates as desired in any recipe.
Always buy raw nuts and bake/roast them when needed. They will taste better and keep fresher. Particularly in this recipe, using freshly baked almonds and hazelnuts instead of pre-baked ones will make all the difference. They taste different! Always keep an eye on them while cooking because they cook very fast. You won’t want to burn them. Mine take just 9 minutes inside convection grill. You can even toast them on a saucepan. If you want to get all the nutrients, pre-soak nuts in water and then dry them out.
I like to buy Biona creamed coconut. They use organic coconuts grown without any synthetic pesticides and fertilizers. The product is made 100% from coconuts with no any other ingredient added. Since it gets hard in winter I like to melt it in double boiler (banju marija), however if you are short on time, just microwave at medium heat for about 40 seconds and see if it melts.
Raw cacao powder is always preferred since it is made from the cacao beans of the Cacao tree ( Theobroma Caca). Cacao as opposed to cocoa is minimally processed and not heated to high temperatures, making it a healthier and richer in nutrients. Cocoa is usually mixed with fats, sugars and dairy then dried and powdered. Take a look at this link to look into the benefits of raw chocolate.
- 1 cup pitted dates
- 1 cup freshly baked almonds
- 2 tablespoons cacao powder
- 1.5 cups freshly baked hazelnuts
- 1 packet Biona creamed coconut (200g)
- 1 cup dates
- 3 tablespoons cacao powder
- Start by making the base. Process the almonds in food processor until they are broken to very small pieces. Then add in the dates and cacao and process until well combined and mixture turns sticky. If the dates that you are using are not soft, soften them in some warm water and then discard the water.
- Put the base ingredients at the bottom of an 8 inch loose base dish.
- Using you hands press the ingredients evenly at the bottom to form the tart base. Set aside.
- In the same food processor bowl, place the hazelnuts and process to form hazelnut butter. This will take some time. Scrape sides a few times.
- Once hazelnut butter is formed, add the dates and process until everything is well mixed.
- Next comes the creamed coconut. Melt this in microwave for a few seconds (it will be solid in winter) and add to food processor together with cacao powder.
- Process until everything is well mixed and layer over the top of the base.
- Refegirate for at least 2 hours before serving.