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Chocolate Hazelnut and Peanut Butter Cream Cake with Whipped Coconut Cream

Posted in Chips, Crackers, and Snacks on 2014-12-24
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!


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)


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!