This gooey Hazelnut Praline Cake is intensely rich and fudgy. If you are a fan of Nutella, you’ll love this recipe.
This cake really is the absolute dream. Starting with a delicious fudgy and gooey base then topped with creamy coconut hazelnut praline. I love the creaminess of the hazelnut praline combined with the crunch from the pecan bits.
The blend of sweet dates along with coconut milk, hazelnut, hemp hearts, chocolate, maca and peanut butter makes this cake a sweet treat that you’ll be making again and again. The added bonus is that it’s full of the good stuff. All of these ingredients have plenty of nutritional benefits and help to boost your protein intake as well as added energy!
Lucky for me, I pretty much had the entire cake to myself. Again, this is one of those natural talents of mine to be able to consume copious amounts of chocolate without dying from an overdose;)
Some desserts don’t really need a huge introduction, or a lot of descriptive words to entice you. I feel like the pictures of this cake are more than enough.
As usual ➵ raw, vegan, dairy free, gluten free, refined sugar free and very yummy. I really hope you enjoy making this recipe.
- For the Base
- ¼ cup hulled hemp hearts
- 1 cup shredded coconut
- ½ cup pecan
- 2 tablespoon maca powder
- ¼ cup peanut butter
- ¼ cup nut milk
- 10 soft dates
- ⅛ teaspoon Himalayan salt
- For the Praline
- 1 cup coconut milk, from can refrigerated overnight and the solid cream from the top
- 3 tablespoon chocolate hazelnut butter
- 2 tablespoon raw cacao powder
- 8 soft dates
- pinch Himalayan salt
- For the Bliss Balls
- 1 cup soft dates
- ¾ cup shredded coconut
- ¼ cup hulled hemp hearts
- ⅛ teaspoon Himalayan salt
- 1 tablespoon nut milk
- ½ teaspoon cinnamon
- 2 tablespoon maca powder
- To make the Base - add the base ingredients to a food processor and process until it resembles fine crumbs and sticks together when pressed. Press into the base of lined 6-inch cake tin and place in the freezer.
- To make the Praline - add all the ingredients to a high-speed blender and blend until smooth and creamy. Pour the cream over the base and let sit in the freezer (about 2-3 hours).
- To make the Bliss Balls - simply blitz (in a food processor) all the ingredients together until well combined. Wet your hands a little bit and roll spoonful of the dough into little balls.
- Decorate with chocolate shavings and chopped pecans, slice into bars and enjoy.
2 cup raw or roasted hazelnuts
1- 2 tablespoon (or to taste) coconut nectar
1/8 tsp Himalayan salt
¼ cup dairy-free dark chocolate, melted or ¼ cup raw cacao powder
Blend until creamy and smooth.
Did you make this recipe? Show me your creations. I absolutely love seeing and it makes me so HAPPY to see photos of my recipes made all around the world. Take a pic and share it on Instagram. ⭒✩I can’t wait to see your amazing creations✩⭒ be sure to tag me in the pictures #deviliciouslyraw
