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).
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! :)