I am sorry. I know it's late this Sunday afternoon. And you're most likely busy, getting ready for the upcoming week, focusing on important tasks, or things that need to be done around the house. And here I am, posting a delicious Raw Chocolate Hazelnut Cake recipe to steal away your attention. So, I will warn you now, if you've got more pressing things, people tugging at your sleeve to get jobs done, and if I were you, save yourself from the temptation and stop reading right now. I know, I should be pleading you to read on, but I promise that you'll want to drop everything and start cooking when you see this recipe. So stop reading now, I mean it. Don't be swamped by the temptation and the promise of delicious, creamy, chocolatey, dessert. And before I tell you how amazing this is. And how it's gluten free. And that it can be made to be raw as well. And how little active cooking time it needs. Did I mention the flavour?
Okay, sorry. You've got things to do.
Chocolate is more than a craving for me, it's a lifestyle choice. And that's why I'm always sure to incorporate chocolate into my life - I even have a board on Pinterest dedicated to chocolate, you can bet it's one of the largest - and I make sure the craving doesn't go un-indulged with gluten free Chocolate Chip Cookies, Chocolate Clusters, and Brownie Bliss Bars.
It also doesn't help that Valentines Day gave us another excuse to have chocolate lying around. Mum and dad exchanged identical Toblerone bars, and I received small packs of little gluten free (and organic!) chocolate. Of course, I had to share. I decided upon something a little different that our usual Chocolate Lava Cake for our Valentine's dinner, and after searching up different recipes and reading reviews, I decided upon the chocolate flavour with the creaminess similar to a cheesecake - perfect, but undoubtedly, very rich.
As I come home from our grad Semi Formal in the pouring sunshine, a little too bright for tired eyes, and making me sneeze awkwardly, I can't think of the usual Saturday and Sunday cook-off in my kitchen without a glass of chocolate almond milk to keep me going. It seems to be my pick-me-up drink, the coconut water to my own tired self.
We must have been out quite late after leaving the Aquarium and all the fish in their tanks behind us. Including Nemo and his friends, and the massive turtle that swam with the sharks. Including the grandpa shark. In toppling heels my friend and first trekked through the grass field to the bus stop before hitting Granville street in search of late night sushi, instead finding two of our friends who had just found pizza, and no sushi restaurants which we were willing to walk to. So, with no luck to satisfy our craving, we settled on hot chocolate - surprised? No.
Chocolate Hazelnut Cake
View printable version.
I served this at my family's Valentine's dinner, a sweet, rich, and creamy dessert made from all natural ingredients that was enjoyed thoroughly. I made the dessert pots quite large, so none of us were actually able to finish them, so they were stored in the fridge for a later date. I've altered the servings so that it serves 6 rather than 3, because the richness of cashews and chocolate causes this dessert to be better enjoyed in small portions.
Makes 6 individual mini cakes
1/2 cup hazelnut meal (Made by blending hazelnuts until finely ground)
3 bsp raw cocoa powder
1 1/2 tbsp maple syrup (or 1 tbsp agave nectar)
1 pinch sea salt
1 cups raw cashews, soaked in water for 4 - 6 hours and rinsed
3 tbsp raw hazelnut butter
1/4 cup coconut oil, melted
1/4 cup maple syrup (or 3 tbsp agave nectar)
1/4 cup raw cocoa powder
1/4 cup water
1/4 tsp salt
2 tbsp coconut oil, melted
1 tsp vanilla extract
2 tbsp maple syrup (or 1 1/2 tbsp agave nectar)
2 tbsp raw cocoa powder
If making (1) 9” cake, use a springform pan. For individual cakes, a muffin tin works great.
For the crust, blend all the ingredients together in a food processor until it is well combined and sticks together when pressed between fingers. Press the crust into the bottom of desired pan, about 1/4 inch thick.
Set aside while you making the filling.
In a food processor or powerful blender mix together cashews, maple syrup, water, and salt. Mix until totally smooth, scraping down the sides of the processor as necessary. Add cocoa powder, hazelnut butter and coconut oil to cashew mixture and blend all together, scraping down again, until mixture is uniformly combine.
*If you cant find raw hazelnut butter, you can make your own by blending raw hazelnuts in a food processor until smooth and buttery, scraping down the sides often. Chockohlawtay has a good hazelnut butter tutorial.
Spoon filling on top of the crust. Place cheesecake in the freezer until solid all the way through (at least 2 hours for individual cheesecakes, 4 for large cheesecake).
Once frozen remove cheesecake from the pan. If using silicone mold, they will easily pop out. If you have a muffin tin, run a sharp, hot knife around the edges of each cheesecake. Using knife as a lever, push down from the bottom. The cheesecakes should pop out.
Place cake in the refrigerator while making the chocolate sauce.
Mix ingredients together with fork. Scoop a little onto cold cheesecake. Place back in fridge and let sauce harden.
Top with chopped hazelnuts. Serve cold.
Enjoy! xx S
Labels: almond, cake, cashew, cheesecake, chocolate, crust, dairy free, filling, gluten free, hazelnut, paleo, raw, sauce