No-Bake Creamy Hazelnut Cake
Ingredients
Base
- 3/4 cup (75g) oatmeal flour
- 3/4 cup (100g) pitted dates
- 2 tablespoons (20g) cocoa powder
- 4 tablespoons water
Cream
- 1/2 cup (80g) cashews
- 2 tablespoons (125g) vegan mascarpone or vegan cream cheese or 2 tablespoons solid part of coconut milk
- 3 tablespoons date syrup
- 2 tablespoons (50g) hazelnut butter
- A pinch of salt
Sauce
- 1 tablespoon date syrup
- 1 tablespoon hazelnut butter
- 3 tablespoons water
- Optional: nuts for decorating
Preparation
Soak the cashews in hot water for 15 minutes, then drain and wash them.
Coarsely puree the dates with water.
Knead the pureed dates with the remaining base ingredients to form a mass.
Press the mixture into a small form lined with baking paper.
Puree the washed cashews with the cream ingredients to make the cream.
Spread the cream over the base.
Refrigerate for 1-2 hours.
Mix the sauce ingredients together.
Decorate the cake with the sauce and optional nuts.
Tips
The cake can be stored in the freezer.
