Mostly Raw Chocolate Hazelnut Cake

Looking to add more raw recipes into your life? This Mostly Raw Chocolate Hazelnut Cake is a beautiful, simple dessert for any occasion! Featuring richly flavored hazelnut flour, caramelly dates, and a homemade chocolate ganache, you are going to impress yourself and all your friends with this awesome treat! You can make this into a large cake in a 9-inch cake pan, or make mini cakes (as pictured) in a muffin tin.

A note: most chocolate bars are not totally raw, but some brands (Pacari, Righteously Raw and more) make pure raw chocolate. Keep the heat very low in the double boiler to keep it totally raw, if you wish).

{Looking for more Raw foods recipes: Check out our raw foods recipe category here!}

Mostly Raw Chocolate Hazelnut Cake

1¼ cups Hazelnut flour (alternatively, process about 2 cups hazelnuts in the food processor; you can also use almond flour)
8 Medjool dates, pitted and soaked 10 minutes
1-2 Tablespoons coconut oil
Pinch sea salt
½ teaspoon vanilla powder (or vanilla extract)

Hazelnut Ganache Frosting
1 (3.5-oz) bar dark chocolate
3 Tablespoons non-dairy milk
1-2 Tablespoons agave nectar
1 teaspoon hazelnut extract
Ground, toasted hazelnuts for garnish

1. Line bottom of baking pan with parchment paper or line muffin trays with paper liners.
2. In a food processor, blend together hazelnut flour, dates, coconut oil, salt, vanilla and cardamom until combined. Divideevenly and press into pan of choice.
3. To make Hazelnut Ganache Frosting: Bring a small saucepan of water to boil. Break chocolate into small pieces and add to a glass bowl. Place bowl over top of saucepan and let water simmer until chocolate melts completely. Carefully remove bowl from saucepan.
4. Stir in coconut milk, coconut oil, agave, and extract and whisk until very smooth. Let cool slightly before drizzling or spreading onto cake. Garnish with ground hazelnuts. Enjoy!

Yield: 8-12 servings