Chocolate Hazelnut and Peanut Butter Cream Cake with Whipped Coconut Cream
Difficulty 5 minutes Serves
Celebrate this beautiful, crazy, wonderful life and what's left of 2014 with an epic raw vegan cake creation by Emily Von Euw of This Rawsome Vegan Life
. Chocolate, hazelnuts, peanut butter and coconut whipped cream all in one cake....sort of like the grand finale of desserts. Enjoy!
Ingredients Crust: 1/2 cup oat flour
(ground oats) 1 tablespoon maple syrup 1 tablespoon melted coconut oil Chocolate hazelnut swirl: 1 cup hazelnuts 1 cup dates 1 cup water 1 teaspoon vanilla extract 2 tablespoons cacao powder 2 tablespoons melted coconut oil Peanut butter swirl: 1/4 cup peanut butter
(use jungle peanut butter for a truly raw version) 1 tablespoon melted coconut oil 1 tablespoon maple syrup Whipped coco cream: Follow this recipe. 1/4 hemp seeds (optional)
Directions 1. To make the crust: mix the ingredients together until they aren't crumbly. If the mixture stays crumbly, add some more coconut oil or water, then press into the bottom of a 6 inch springform pan and put in the fridge.
2. To make the chocolate hazelnut swirl: blend all the ingredients together until smooth and similar to thick yogurt in consistency. Pour into a separate bowl and set aside.
3. To make the peanut butter swirl: stir together the ingredients until smooth.
Assembly: make the first layer by dropping alternating dollops of the chocolate and peanut butter mixtures onto your crust, then swirl them together gently with a chopstick. Continue doing this with each layer until you have used up your mixtures. Put in the fridge for 24-48 hours. Then coat the edges with hemp seeds if you like, and serve with the coco cream!