Base:
3 dl pecans
2 dl raw cacao powder
2 tbs coconut sugar
1 tsp maca powder
15-20 fresh dates
1⁄2 tsp himalaya salt
Chocolate Cream:
4 dl coconut cream
2 dl hazelnut butter, or other like tahini, cashew or almond butter
4-5 dl raw cacao powder
1-2 tbs coconut sugar
3-5 fresh dates
1,5 dl melted coconut oil
3-5 tablespoons maple syrup
1 tsp vanilla powder
1/2 tsp maca powder
1 tsp himalaya salt
Base: Add all ingredients into a food processor and run to a sticky dough. Add more dates if it doesn’t stick together. Press base into the bottom of desired cake tin (lined, if not silicone). / I used a round tin size: 18 cm
Chocolate cream: Place all the ingredients in a foodprocessor and run until smooth. For more or less sweet and intense, adjust measurements.
Pour over crust and set to freeze.
Defrost in fridge and enjoy with coffee or tea.
KETO: switch the sugar in the crust with a mix of erythritol, xylitol and stevia. Also add vanilla powder if you want. Monk fruit works great as well. Add nut butter instead of dates to make it juicy.
For the cream, switch syrup, sugar and dates with runny nut butter and your choice of erythritol, xylitol and stevia.
We would like to share an upgraded recipe on our Raw chocolate hazelnut cream cake, with KETO options aswell! It’s a best seller in our cafes, you can shop it here in our wepshop and here’s the recipe and a few reasons why I love raw cacao:
… raw chocolate for a better mood, healthy heart, glowing skin, anti-inflammatory benefits, gut-healing with prebiotics, anti-aging, better cognitive function and on it goes.
