Hazelnut Chocolate Cake Recipe

Name: Hazelnut Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 1 cup coconut flakes; 1/2 cup cacao nibs; 1 tablespoon coconut oil; 1-2 tablespoons raw honey; Cake; 2 cups soaked hazelnuts; 1 cup almond milk; 3-4 tablespoons raw honey; 1 teaspoon vanilla bean; 1 teaspoon camu-camu powder; 2 pinches Himalayan salt; 1 cup frozen (or fresh) sour cherries

Servings: persons

Crust
1 cup coconut flakes
1/2 cup cacao nibs
1 tablespoon coconut oil
1-2 tablespoons raw honey
Cake
2 cups soaked hazelnuts
1 cup almond milk
3-4 tablespoons raw honey
1 teaspoon vanilla bean
1 teaspoon camu-camu powder
2 pinches Himalayan salt
1 cup frozen (or fresh) sour cherries

1
To make the crust: Pulse all the ingredients for the crust in a food processor until it all starts to stick together then press the mixture into the bottom of a spring-form cake pan.
2
To make the cake: Blend everything until smooth, creamy and thick. If it's not thick enough, add more nuts or coconut oil. Pour onto your white crust, add the sour cherries and garnish with avocado chocolate mousse and let it set overnight.
3
For the avocado mousse first you need to melt the raw chocolate in bain-marie. Add the avocado and coffee into your Vitamix, then pour the melted chocolate and mix until well combined.

687

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Crust, 1 cup coconut flakes, 1/2 cup cacao nibs, 1 tablespoon coconut oil, and more.

Yes, Hazelnut Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Hazelnut Chocolate Cake

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