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Hi.

Welcome to my blog! Here you will find healthy, easy and delicious plant based recipes. 

Raw Hazelnut and Vanilla Cream Cake

Raw Hazelnut and Vanilla Cream Cake

Lately I’ve been absolutely obsessed with hazelnuts; or hazelnut butter to be more precise. I add it to, and on, my smoothies, spread it on toast with a bit of honey, stuff it into medjool dates as a snack or use it in baking. Yesterday I brought this hazelnut “cheesecake” to my students that we shared after class, and it was very well received. I think it’s beautiful served on its own, but pairing it with blueberries or some sliced oranges also really brings out the flavour and is a nice and fresh contrast to the more heavy and dense feeling of the cake.   

 

This recipe is a little smaller than my usual cakes, and should be made in a small cake tin if you want it nice and tall. Serves about 6-8 people.  

 

Ingredients

Crust: 

1 cup hazelnuts (raw or roasted) 

1 cup soft, pitted dates

1 tbsp coconut oil

1/4 tsp vanilla powder

a pinch of sea salt

 

Hazelnut cream: 

1 cup cashews, soaked for 2-4 hours

1/3-1/2 cup liquid sweetener (I prefer light maple syrup or agave for this recipe) 

4 tbsp coconut oil, melted  

1.5 cup full fat coconut cream

2 tbsp hazelnut butter  

1/2 tsp vanilla powder

a sqeeze of lemon juice

1/4 tsp sea salt

 

Directions: 

1. Place all ingredients for the crust in a food processor. Pulse until everything is broken down and sticks together. Press the dough out into a small lined cake tin and set aside. 

2. To make the cheesecake layer, simply blend all ingredients in a high-speed blender until smooth. 

3. Spread the batter over the crust and place in the freezer for at least 2-3 hours.

4. Remove the cake from the tin while it’s still frozen. Let it defrost for at least 20 minutes in room temperate before serving, or in the refrigerator for a few hours until completely soft.

Decorate with fresh berries, fruits, chopped nuts, flowers etc. The cake should be stored in the refrigerator or freezer, and will last 3-4 days in the refrigerator, or up to a month in the freezer.  

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Raw Orange and Coconut Cream Cake

Raw Orange and Coconut Cream Cake

Coconut Chocolate Ice Cream with coffee and chocolate chips

Coconut Chocolate Ice Cream with coffee and chocolate chips