Nutella raw cake

This post is also available in slovenian.

Last week, when I was visiting my friend in Bled, I`ve got a message: Hi Sara, would you be able to make a cake for Thomas`s birthday, please? Yes, sure, I love making it … all I need is loads of nuts and cake should be done by Saturday morning, when you she is going to pick it up.

 

I can say by now I kind of get the skills so basically all I needed to do was a shopping list.

For the crust:

150 g almonds, soaked overnight

10 pitted dates

50 g shredded coconut

6 Tbsp coconut oil, liquid

For the mousse:

4 Tbsp cocoa powder

5 Tbsp agave syrup

400 ml coconut milk

100 g cashews, soaked overnight

50 g hazelnuts, soaked overnight

3 tsp agar agar

100 ml hazelnut milk

4 Tbsp coconut oil

To make the crust: pulse almonds into powder in a food processor, then add the dates and coconut and keep processing until it all starts to stick together. Meanwhile pour into coconut oil and mix well again. Press into the bottom of a spring form cake pan, or adjustable pan. Make it even on a surface. Leave it on a side.

Meanwhile the crust is cooling down, you can start preparing mousse. Blend well cashew nuts and hazelnuts, cocoa powder, coconut milk and agave syrup. Blend into quite thick, slightly runny mixture so you can easily pour it into the pan. Place hazelnut milk on a stove and mix into agar agar, stir well and cook it for approx. 3 to 5 minutes. When it`s done, let it cool for a bit before pour it into the blender. Blend it again for a while on the highest speed and then add coconut oil.

When it`s done, pour it over the crust and let it cool down, before you place it into the fridge for at least 3 hours. With shredded coconut or coconut meal you can make nice rosettes or decorate in your own style. Before serving place it at the room temperature for at least one hour.

I hope Thomas and Tjasa enjoyed every bite of it as much as I was enjoying while I was making it.