3 tablespoons cold pressed coconut oil in liquid form
Pinch Himalayan salt
Chocolate Topping: ½ cup coconut oil, melted
1 teaspoon vanilla
¼ cup maple syrup
¼ cup cocoa powder
To serve: Chopped hazelnuts
INSTRUCTIONS:
For the base: Hazelnuts in a blender until it resembles a fine flour.
In a large bowl mix the hazelnut flour and the rest of the base ingredients together until well incorporated.
Press mixture into a lined cake tin and set in the freezer.
For the filling: Place all filling ingredients into a blender and process until super smooth. You may need to scrap down the sides a few times to achieve this.
Pour over base and set in the freezer.
For the chocolate topping: Throughly whisk all the topping ingredients together.
Pour over the cake once completely set – the chocolate will go hard and the filling is quite squishy if you eat it defrosted, so I suggest scoring the set chocolate before adding the nuts.
Press in the chopped nuts.
I like the consistency of this cake when at room temperate – make sure to enjoy each delicious healthy mouthful! xx
Recipe by The Unimpossibles at https://www.theunimpossibles.com/raw-hazelnut-superfood-nutella-cake/