A recipe for vegan and gluten-free waffles was still missing on my blog. And every now and then you guys have asked for one. And I have been playing around with some recipe ideas for vegan and gluten-free waffles. Of course it wasn’t that easy. But this recipe convinced me! When the waffles are freshly baked, they have a gorgeous crispy texture with a soft center. If you let them cool down, they will become quite soft and spongy after a while. I love both versions! 

This recipe is pretty easy, and it doesn’t require many ingredients. And if you know your waffle-maker, it works well too Please see my notes regarding that below the recipe instructions. As always this recipe is vegan, gluten-free and without refined sugar. And also without oil 

Print

Hazelnut Waffles (Vegan, Gluten-free, Without Refined Sugar, Oil-free)

When this vegan and gluten-free waffles are freshly baked, they have a gorgeous crispy texture with a soft center. If you let them cool down, they will become quite soft and spongy after a while. I love both versions!

Course Baked Sweet, Waffles

Cuisine American

Diet Gluten Free, Vegan

Keyword Hazelnut, oil-free, Waffles, Without Refined Sugar

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Servings 3 waffles

Equipment

• waffle-maker

Ingredients

• 60 g hazelnuts, ground
• 140 g buckwheat flour
• 2 tbsp sweetener of your choice
• 1 tbsp psyllium fiber, ground
• 1/2 tsp baking powder
• 250 ml water or mylk

For the chocolate sauce:

• 1 tbsp FAIR-TRADE cocoa
• 1 tsp sweetener of your choice
• 2-3 tbsp water

Instructions

• Preheat the waffle maker. Start by mixing the dry ingredients in a bowl.
• Add the water or plant mylk and stir to combine to create a creamy dough.
• Bake the waffles to your desired colour.
• For the chocolate sauce, mix all ingredients in a small bowl or cup.Enjoy

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Now I managed to get my hands onto some freshly cracked hazelnuts from the South Island of Aotearoa. The flavour! It’s a dream and perfect for gluten-free baking, specially cake and cookies.

For sweetening I used mostly dates. I find they blend in very well and are very subtle in their flavour. Chocolate and nut will always be one of my favourite flavour combinations

As always, this recipe for Hazelnut and Chocolate Cake is vegan, gluten-free and oil-free. This time I also didn’t use any rice flour and replaced it with buckwheat flour. I think the recipe will also work well with other gluten-free flours, like oat flour for example.

Note: Before baking I have dry roasted the hazelnuts for approx. 20 minutes in a frying pan on a low heat while stirring occasionally. Afterwards I rubbed of the skins using a dish towel. This way the hazelnut flavour increases. Afterwards I blend the hazelnuts to fine crumbs, using my high-speed blender (it’s OK if some crumbs are a bit bigger).

Favourite human and I munched away this chocolate hazelnut cake within a few days. And I can already say that we will make this more often in the future. If you try the recipe please let me know what you think. I always love hearing from you

Print

Hazelnut Chocolate Loaf (Vegan, Gluten-free, Oil-free)

This hazelnut chocolate loaf has a lovely texture. It is mostly sweetened with fruits and also vegan, gluten-free and oil-free.

Course Baked Sweet

Diet Gluten Free, Vegan

Keyword cake, chocolate, fruit-sweetened, gluten-free, Hazelnut, Loaf, vegan

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Servings 12 Portions

Ingredients

• 140 g hazelnuts best dry roasted in pan and then skins rubbed off, ground
• 140 g buckwheat flour
• 40 g FAIR-TRADE cocoa powder
• 2 tbsp coconut sugar or sweetener of your choice
• 1 tbsp psyllium fiber ground
• 2 tsp baking powder
• 140 g dates pitted and diced
• 400 ml water

For the chocolate glaze

• 120 g FAIR-TRADE chocolate
• 50 ml plant mylk

Instructions

• Preheat the oven to 190°C (top-/bottom heat). Mix the dry ingredients in a bowl.
• In a high-speed blender, blend the dates and water until smooth.
• Pour this mixture into the bowl with the dry ingredients and swiftly stir to combine (don’t over stir).
• Spread the dough evenly in the loaf tin. Bake for approx. 25 minutes or until an inserted wooden skewer comes out clean.
• Let cool down before glazing. For the chocolate glaze I melt 120g FAIR-TRADE chocolate with 50ml plant mylk in a bowl that sits in hot water. After spreading the chocolate onto the loaf I garnish it with more chopped hazelnuts. Enjoy

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

These berries had to be used for something special. With Christmas just around the corner, I opted for a festive No Bake Raspberry Chocolate Cake. I absolutely loved how it turned out!

This cake will work with other berries, or a delicious berry mix. And if you are not a fan of combing fruit with chocolate, you can omit the cocoa powder in the crust. It’ll still tastes amazing, if not better (deepening on your favourite taste).

When I listed the ingredients, I was surprised to see that it is actually only 7 ingredients that you need! So simple and easy – I love it! Of course it is vegan, gluten-free and without refined sugar. The perfect dessert for Christmas, I like to keep pre-cut slices in the freezer to have a dessert ready even with short notice

Print

No Bake Raspberry Chocolate Tart (Vegan, Gluten-free, Fruit-Sweetened)

This vegan and gluten-free cake will work with other berries, or a delicious berry mix. And if you are not a fan of combing fruit with chocolate, you can omit the cocoa powder in the crust.

Course Cake

Cuisine German

Diet Gluten Free, Low Lactose, Vegan

Keyword Cashew, chocolate, dairy-free, Dates, Hazelnut, pink colour, Raspberry, raw, soy-free, valentines, without baking

Servings 1 cake 35 x 10 cm

Equipment

• 35 x 10cm cake tin
• high-speed blender

Ingredients

For the crust:

• 140 g hazelnuts (soak in water, the rinse and drain)
• 100 g dates pitted and diced
• 3 tablespoon FAIR-TRADE cocoa powder
• 1 tablespoon water

For the filling:

• 250 g raspberries
• 100 g dates pitted and diced
• 100 ml water
• 40 g cacao butter melted
• 280 g cashews (soak in water for a few hours, then rinse and drain)

Instructions

• Line cake tin with baking paper. For the crust, place soaked hazelnuts and dates in high-speed blender and pulse until crumbly.
• Transfer crumbles into a bowl, add cocoa powder and stir to combine. Should it be too dry, add one tablespoon of water. Spread evenly into cake tin and press firm.
• For the filling, blend all ingredients in a strong high-speed blender until smooth. You may need to use the tamper to keep the mixture turning inside the jug.
• Pour the filling over the crust and spread evenly.
• Garnish if you like (I use freeze dried raspberry powder and chopped pistachios). Place in freezer until set (approx. 3 to 5 hours). Cut slices when it’s still semi frozen, then store covered until serving.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

And somehow I couldn’t stop thinking about an ice cream idea with this kind of flavour combination. Since there are lots of vegan ice cream recipes on the blog already that require an ice-cream machine or double handling with a high-speed blender, I decided to try a semifreddo version. Less work and just as delicious was the concept

And I must admit, the result was pretty impressive. I haven’t used the classic ingredients (or vegan alternatives for those). For example, this recipe would be ideal for additional aquafaba. But I killed my electric hand-mixer last year and since I’m trying to be as minimal as possible, I didn’t buy a new one. I simply don’t use it often enough to justify doing that.

I’m hoping to borrow an electric hand-mixer from a friend one day. Until then I’m happy to keep living without it as long as I can create delicious, creamy dreamy recipes like this one without it

As always, this recipe for hazelnut chocolate semifreddo is vegan, gluten-free and without refined sugar. And it proves again that one can make a creamy icy treat without dairy

Please note: I made this recipe a little sweeter this time. While I found it almost too sweet, all my test eaters found it to be juuuust right
…and please excuse the flood of photos to follow – they all looked soooo delicious, I had a really hard time choosing…and I wanted to share them all with you

Print

Hazelnut Chocolate Semifreddo (Vegan, Gluten-free, Lactose-free)

As always, this recipe for hazelnut chocolate semifreddo is vegan, gluten-free and without refined sugar. And it proves again that one can make a creamy icy treat without dairy.

Course Ice Cream, Semifreddo

Cuisine French

Diet Gluten Free, Low Lactose, Vegan

Keyword chocolate, dairy-free, Dates, Hazelnut, Ice Cream, no redined sugar, Semifreddo, soy-free

Servings 1 21cm loaf tin

Equipment

• 21cm loaf tin
• high-speed blender

Ingredients

For the hazelnut ice cream:

• 180 g hazelnuts
• 690 ml water
• 180 g dates
• 3 tablespoon tapioca or potato or corn starch
• 1/4 teaspoon ground vanilla
• 2 pinches salt

For the chocolate sauce:

• 1 tablespoon rice syrup
• 1 tablespoon nut or seed butter I used almond
• 1 tablespoon FAIR-TRADE cocoa powder
• 1-2 tablespoon water
• Some extra chocolate sauce and chopped hazelnuts for garnish if desired

Instructions

• Roast the hazelnuts in a pan on medium-low heat. Stir occasionally. After about 10 minutes they should start to turn golden brown with the skin cracking.
• Place them onto a clean tea towel and rub off the skins.
• Place in blender, add water and blend until smooth. Add remaining ingredients and blend some more until the mixture gets quite hot.
• In the meantime prepare the chocolate sauce by mixing all ingredients in a cup. Add just enough water to create a fairly thick, creamy sauce.
• Line loaf tin with baking paper. Drizzle some of the chocolate sauce. then scoop in some of the hazelnut mixture. Repeat until its all finished up.
• Place in fridge until it has cooled down. Then place in freezer for approx. 4 hours. If you leave it in the freezer for longer, let thaw for approx. 20 to 30 minutes before serving.
• Turn it upside down onto a plate. Remove baking paper. Garnish if you like (I used some extra chocolate sauce and chopped hazelnuts).

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

With citrus in full swing (Lemons anyone? Grapefruit? Mandarins? Oranges? Limes? ), these lovely oranges were given to my by some lovely kiwi people. And nothing tastes better than good old spray-free grown citrus, ripened on the tree. I feel sooo blesses!

So off I went and tried this new vegan and gluten-free no bake cake recipe that involves chocolate and orange. And really, it just tastes like dark chocolate with orange, only it is a cake! I’m still blown away!

As always, this recipe for no bake hazelnut orange chocolate cake is vegan and gluten-free and without refined sugars And it might look like there are heaps of ingredients needed, but you can actually make this with only 8 ingredients (plus the garnish).

A powerful high-speed blender is recommended for this recipe.

Print

No Bake Hazelnut Orange Chocolate Cake (Vegan, Gluten-free, No Refined Sugar)

As always, this recipe for no bake hazelnut orange chocolate cake is vegan and gluten-free and without refined sugars And it might look like there are heaps of ingredients needed, but you can actually make this with only 8 ingredients (plus the garnish).

Course Baked Sweet, Cake

Cuisine American

Diet Gluten Free, Vegan

Keyword cake, chocolate, Dates, fruit-sweetened, Hazelnut, no bake, No Refined Sugar, Orange, raw, soy-free

Servings 1 Cake

Equipment

• Springform 18 cm
• high-speed blender

Ingredients

For the crust:

• 140 g hazelnuts (soak for at least 8 hours, then rinse and drain)
• 70 g dates pitted and chopped
• 3 tablespoon FAIR-TRADE cocoa powder
• 1 to 2 teaspoons water

For the filling:

• 210 g hazelnuts (soak for at least 8 hours, then rinse and drain)
• 105 g dates pitted and chopped
• 125 ml fresh orange juice (approx. 2 juicy navel oranges)
• 190 ml water
• 3 tablespoon cacao butter melted
• zest of one orange I roughly peel it with a knife since the blender will blend it up
• 3 tablespoon FAIR-TRADE cocoa powder if you live in NZ, I highly recommend the one from Trade Aid

For the chocolate ganache:

• 1 tablespoon tahini or any nut or seed butter
• 1 tablespoon FAIR-TRADE cocoa powder
• 1 tablespoon rice syrup or other liquid sweetener
• 1 tablespoon water maybe a little more, add only very small amounts until the consistency is creamy and drizzable
• 2 teaspoons cacao butter melted (alternatively coconut oil)
• Grated and dried zest of one orange and cacao nibs for garnish

Instructions

• For the crust, place hazelnuts and dates in blender and pulse to fine crumbles. Transfer to a medium sized bow. Add cocoa powder and stir to combine. Should it be too dry, add just a tiny bit of water (1 to 2 teaspoon should be enough). The dough should thick and sticky.
• Place a piece of baking paper onto the bottom of the springform before attaching the ring. Scoop dough for the crust into the springform. Spread it evenly, pressing it firm.
• For the filling, blend all ingredients but the cocoa powder in a powerful high-speed blender (a temper is recommended because it will become quite a thick mass). Once the mixture is creamy, add the cocoa powder and blend to combine. You can also stir in the cocoa manually if your blender had enough.
• Spread the filling evenly. Then place the cake in the freezer to set (approx. 6 hours).
• When the cake has set, prepare the chocolate ganache buy combing all ingredients in a small mug.
• Take the cake out of the springform and apply the ganache (I simply use a teaspoon to do this). Add garnish of your choice. For best results, let the cake thaw for about 1/2 to 1 hour. Then place in fridge until serving but allow time to defrost (approx 6 hours).

Notes

Enjoy! 

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

The cacao butter and cacao paste adds an incredibly silky, almost buttery texture to it. A melt in the mouth kinda treat that also makes a perfect edible gift!

For the white chocolate glazing I have used almond milk powder, but any other plant-based milk powder or protein powder should work as well. As always this recipe for white chocolate truffles is vegan, gluten-free.

Print

Chocolate Truffles (Vegan, Gluten-free, No Dates)

The cacao butter and cacao paste of this vegan and gluten-free chocolate truffles adds an incredibly silky, almost buttery texture to it. A melt in the mouth kinda treat that also makes a perfect edible gift!

Course Truffles

Cuisine German

Diet Gluten Free, Vegan

Keyword chocolate, Hazelnut, soy-free, Truffles

Servings 25 truffles

Ingredients

For the chocolate truffles:

• 140 g hazelnuts soak them in water for at least 12 hours, the rinse and drain
• 30 g cacao paste melted
• 30 g cacao butter melted
• 2-3 tablespoon coconut sugar depending on how sweet you like it
• 2 tablespoon FAIR-TRADE cocoa or cacao powder

For the white chocolate glazing:

• 40 g cacao butter melted
• 3 tablespoon plant-based milk powder

Instructions

• After soaking the hazelnuts for at least 12 hours, rinse and drain them. Place them in a high-speed blender or food processor and blitz to small crumbles.
• Transfer hazelnut crumbles into bowl. Stir in remaining ingredients to combine.
• Take small scoops of dough and roll them into small balls. Place in freezer while preparing the white chocolate glazing.
• For the white chocolate glazing, melt the cacao butter in a cup that sits in a bowl with warm water. Stir in the plant-based milk powder and stir to dissolve. It may take a little, please be patient
• Stick one ball at a time onto a wooden skewer, then dip it into the white chocolate, rotate it slightly to help the chocolate spread evenly. You may want to drizzle some extra chocolate over it before drizzling with garnish of your choice (I used chopped cacao nibs).
• Stick the skewer with the truffle into a jar and let cool down a little before taking it off. Best stored in fridge.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Technically it isn’t grain-free, because the flax seed count as one. But you won’t need any other grains. I have to warn you: this cake is ridiculously rich. It is best to serve small portions.

The cake is super easy to make and doesn’t need many ingredients. The baking time is very important, it can take up to 45 minutes. Please make sure to do the needle test until an inserted wooden skewer comes out clean.

As always, this recipe for nutty chocolate cake is vegan, gluten-free and without refined sugar. While I have used hazelnuts, this recipe works with other nuts too

Print

Nutty Chocolate Cake (Vegan, Gluten-free, No Refined Sugar)

This vegan and gluten-free cake is super easy to make and doesn’t need many ingredients. The baking time is very important, it can take up to 45 minutes. Please make sure to do the needle test until an inserted wooden skewer comes out clean.

Course Baked Sweet, Cake

Cuisine German

Diet Gluten Free, Vegan

Keyword cake, chocolate, No Refined Sugar, Nutty

Servings 1 Cake

Equipment

• 7inch (18cm) cake spring-form
• Blender

Ingredients

For the cake:

• 280 g hazelnuts
• 50 g FAIR-TRADE cocoa powder
• 55 g coconut sugar
• 1 teaspoon baking powder
• 1 tablespoon ground flax seed
• 190 ml water

For the drizzle:

• 35 g nuts
• 1/4 to 1/3 cup water
• 2-3 tablespoon FAIR-TRADE cocoa powder
• 1-2 tablespoon coconut sugar or more if you like it sweeter

Instructions

• Preheat oven to 210°C (top-/bottom heat). In a blender, pulse the hazelnuts to fine crumbles. Transfer to a bowl.
• Sift in cocoa powder, coconut sugar and baking powder. Add ground flax seed and mix well.
• Then add the water and mix until combined.
• Line spring-form with baking paper, grease the sides. Transfer dough to spring-form and spread evenly.
• Bake covered for 35 to 45 minutes, or until inserted wooden skewer comes out clean. test is recommended!
• Let cool down a little before taking it out of the form. For the drizzle, simply blend all ingredients until smooth. A powerful mini-blender is recommended for this step.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

According to Mr Vegan Monster this is the best cake that I have made so far. Big words, I know. But he tried quite a few over the years, so there must be something to it

This recipe for no-bake walnut chocolate slices is as always vegan, gluten-free, without refined sugar and this time also free from cashews. And trust me, you won’t miss them. The walnuts create an amazing creamy, cozy filling!

Print

No-Bake Walnut Chocolate Slices (Vegan, Gluten-free, Fruit-sweetened, No Cashews)

This recipe for no-bake walnut chocolate slices is as always vegan, gluten-free, without refined sugar and this time also free from cashews. And trust me, you won’t miss them. The walnuts create an amazing creamy, cozy filling!

Course Baked Sweet, Cake, Slices

Cuisine American

Diet Gluten Free, Vegan

Keyword chocolate, fruit-sweetened, no bake, No Cashews, Slices, Walnut

Servings 1 20 x 20cm cake tin

Ingredients

For the crust:

• 140 g hazelnuts (or other nuts), soak in water for at least 8 hours, then rinse and drain
• 105 g dates pitted and diced
• 25 g FAIR-TRADE cocoa or cacao powder
• 2-3 tablespoon water

For the walnut filling:

• 220 g walnuts soak in water for at least 8 hours, then rinse and drain
• 140 g dates pitted and diced
• 250 ml water
• 1/2 teaspoon cinnamon powder optional

For the chocolate layer:

• 70 g dates pitted and diced
• 190 g water
• 50 g FAIR-TRADE cocoa or cacao powder
• 30 g cacao butter melted

Instructions

• For the crust, place nuts and dates into high-speed blender and pulse until crumbly.
• Transfer to a bowl, sift in cacao and add just enough water to form a knead-able dough.
• Line cake tin with baking paper. Scoop dough into tin, spread evenly and press firm.
• For the the walnut filling, blend all ingredients in high-speed blender until smooth. A tamper will be needed to keep the mixture moving while blending.
• Spread walnut filling in cake tin and place in freezer while preparing the chocolate layer.
• For the chocolate layer, blend all ingredients until smooth. Spread on walnut layer and garnish to your liking (I use chopped walnuts).
• Place in freezer until firm (approx. 3 to 4 hours). Cut slices while still semi-frozen then chill until serving.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

This no-bake raspberry chocolate torte has quite an unusual flavour combination. The slightly tart raspberries combined with dark chocolate flavour certainly kick your tastebuds. You also get a good portion of antioxidants with each slice

If you think, you are not a big fan of combining raspberry with chocolate, then you might want to start with a more subtle version, like in this recipe for no-bake raspberry vanilla chocolate cake.

As always, this recipe is vegan, gluten-free and without refined sugar. It is relatively easy to make and doesn’t require many ingredients. You will need a high-speed blender with a tamper.

Print

No-Bake Raspberry Chocolate Torte (Vegan, Gluten-free, No Refined Sugar)

This vegan and gluten-free no-bake raspberry chocolate torte has quite an unusual flavour combination. The slightly tart raspberries combined with dark chocolate flavour certainly kick your tastebuds. You also get a good portion of antioxidants with each slice.

Course Cake

Cuisine German

Diet Gluten Free, Low Lactose, Vegan

Keyword cake, chocolate, dairy-free, fruit-sweetened, No Refined Sugar, pink colour, Raspberry, raw, without baking, without egg

Servings 1 cake (18 cm)

Equipment

• strong blender
• spring-form 18 cm

Ingredients

For the crust:

• 150 g hazelnuts (soak them in filtered water for at least 8 hours, the rinse and drain)
• 200 g dates pitted and diced
• 25 g desiccated coconut
• 60 g FAIR-TRADE cacao or cocoa powder
• 60 ml water start with less and use more if needed

For the raspberry layer:

• 220 g raspberries
• 210 g cashews (soak them in filtered water for at least 4 hours, the rinse and drain)
• 105 g dates pitted and diced
• 25 g cacao butter melted

Instructions

• Pulse the hazelnuts to fine crumbles and transfer to a bowl. Pulse the dates to small pieces and add to the bowl.
• Sift in the cacao or cocoa powder and mix well. Add just enough water to make a moist dough that is easy to knead.
• Line the springform with baking paper and scoop half of the dough into the form. Spread it evenly and press it firm.
• Prepare the raspberry cream by first blending the raspberries with the dates. Then add the remaining ingredients and blend until smooth. It might pay to use a tamper to get the mixture moving.
• Spread approx. half of the amount of the raspberry cream into the springform . Then place springform in freezer until the filling is relatively firm (approx. 1 to 2 hours).
• Scoop the remaining dough into the springform and press it firm. Then spread the remaining raspberry cream into the form. Garnish if desired (I used dehydrated raspberry and desiccated coconut).
• Place in freezer until firm (approx. 4 to 6 hours). Then let thaw a little before cutting slice. Keep chilled until serving.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

And Mr Vegan Monster makes on mean coffee, using an old coffee grinder that has been passed on in the family for three generations now, to grind the beans freshly. And the most important part is the frothy soymilk on top, with a sprinkle of cinnamon. So. Darn. Yummy! I think I might be drinking coffee just for the milk-foam

So I’ve been making this raw cappuccino cake, inspired by a delicious cup of cappuccino. If you ever wondered what a cappuccino would look like in form of a cake, this might be the answer. It is super creamy and so full of exciting flavours!

As always, this no bake cake recipe is vegan, gluten-free and without refined sugar.

Print

No Bake Cappuccino Cake (Vegan, Gluten-free, No Refined Sugar)

I’ve been making this raw cappuccino cake, inspired by a delicious cup of cappuccino. If you ever wondered what a cappuccino would look like in form of a cake, this might be the answer. It is super creamy and so full of exciting flavours!

Course Cake

Cuisine Austrian

Diet Gluten Free, Low Lactose, Vegan

Keyword cake, Cappuccino, Cashew, coffee, dairy-free, Dates, egg-free, fruit-sweetened, Hazelnut, no bake, No Refined Sugar, raw, without baking

Servings 1 cake (18 cm)

Equipment

• Springform 18 cm
• Blender

Ingredients

For the crust:

• 200 g hazelnuts (soak them in filtered water for at least 8 hours, then rinse and drain)
• 105 g dates pitted and diced
• 40 g FAIR-TRADE cacao or cocoa powder
• 1-2 tablespoon water

For the coffee layer:

• 200 g cashews (soak them in filtered water for at least 4 hours, then rinse and drain)
• 105 g dates pitted and diced
• 190 ml water
• 2 tablespoon coffee beans
• 2 tablespoon FAIR-TRADE cacao or cocoa powder

For the cream layer:

• 200 g cashews (soak them in filtered water for at least 4 hours, then rinse and drain)
• 105 g dates pitted and diced
• 190 ml water
• 1/2-1 teaspoon vanilla essence or vanilla paste

Instructions

• Pulse the hazelnuts to small crumbs and transfer to medium sized bowl. Pulse the dates to smaller bits and add to the bowl.
• Sift the cacao or cocoa powder into the bowl and mix well. Add just enough water to form a super thick but moist enough dough.
• Line the base of the springform with baking paper. Scoop dough into the form, spread it evenly and press it firm.
• For the coffee layer, blend all ingredients until smooth. Take two teaspoons of the mixture and put aside in a cup. Pour the remaining coffee-cream into the cake tin and spread it evenly. Place in freezer for a while to firm up a bit.
• For the cream layer, blend all ingredients until smooth. Gently spread on top of the coffee layer. Place little dollops of the remaining coffee cream on top and make swirls, using a teaspoon handle. Garnish if desired (I used cacao nibs).
• Place cake in freezer until set (approx. 4 to 6 hours). Let thaw for a while before cutting slices, then chill until serving.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.