Raw Vegan Hazel Choco Cake

by Arawmas
30 min
Raw Vegan Hazel Choco Cake


  • 200 g pecans
  • 7 x medjool dates
  • 2 tbsp raw cacao
  • 30 ml water
  • 130 g coconut oil
  • 80 g hazelnut butter
  • 50 g coconut cream
  • 100 g sunflower seeds
  • 90 g maple syrup
  • 1 pinch salt
  • 50 g coconut oil
  • 50 g raw cacao
  • 50 ml water
  • 40 g maple syrup


  1. A 20cm diameter cake is made from 12 portions. Adjust the specified amounts if you want to make a larger or smaller cake.
  2. Mix the first 4 ingredients in the food processor into a sticky consistency. Spread the mixture evenly in a springform pan.
  3. Start with melting the coconut oil (on bain marie) and then blend the next 6 ingredients in a high speed blender until the mixture reaches a smooth and silky consistency. Spread over the base and set to the freezer for at least 3h.
  4. Blend the rest of the ingredients until silky smooth consistency. Set in the fridge for 20 mins at least and then set the mixture (that should have thickened a little in the meantime) over the cream layer. Extra topping is optional, but I added some cacao nibs.