Craving some nutella? This cake is for you. This cake is rich and creamy in nutella flavour. We made this for my sisters 21st birthday party and we think it was a success.
Serves: 12 people
Prep Time: 20 minutes
Chill Time: 8 hours (best overnight)
14 pitted dates (60 grams)
1 and a ½ cups of hazelnut meal
½ a teaspoon of salt
3 tablespoons of melted coconut oil
1 cup of rolled oats
½ a tablespoon of chia seeds
60 grams of roasted hazelnuts
3 tablespoons of hazelnut meal
5 tablespoons of cocoa powder
¾ of a cup of coconut cream
1 ½ teaspoons of vanilla extract
5 tablespoons of maple syrup
40 grams of roasted hazelnuts for the topping
Preheat your oven to 180c and line an 8 inch springform cake tin.
Soak your dates in boiling water for 10 minutes then drain.
Add all of your base ingredients into a food processor and blend until well combined.
Press your base mixture into the cake tin, then smooth out with a spoon.
Bake in the oven for 8-10 minutes.
Whilst your base is baking create your filling by adding all of the filling ingredients to the food processor and blend until smooth and creamy.
Pour mixture on top of the base.
Optional: Roughly chop your hazelnuts and scatter on top of your filling. Lightly press the hazelnuts into the mixture.
Place in the freezer for at least 8 hours or best to let it chill overnight.
Take out your nutella cake an hour before cutting.