Its ok to make your own birthday cakes right? I love creating recipes and I love making food! I am not a fan of the usual birthday cake, so whenever it comes around to my families birthdays or events I am more than happy to create something for the occasion! This week it happened to be for me.
I wanted something quick and easy yet super delicious and with Nutella being one of the most loved condiments, but not exactly healthy I thought I would recreate my own version of the hazelnut goodness. A combination of hazelnuts, dates, coconut and raspberry it guaranteed to be a favourite!
PREP 30 MINUTES | FREEZE 30 MINUTES | TOTAL 1 HOUR | SERVES: 12-16
1 1/2 cup hazelnuts, plus extra to decorate
1 1/2 cup pitted dates ( i used woolworths macro brand)
3 tbsp raw cacao powder
1 tsp cinnamon
pinch of sea salt
1 tsp of vanilla essence
1/4 cup desiccated coconut
Organic frozen Raspberries (leave out til decorating so they soften)
For the icing
2 tbsp hulled tahini
1 tbps cacao powder
2 tbsp rice malt syrup
1/4 cup water
Use a tart tin with a base that is easily removable, these are so great for making raw cakes.
Place the hazelnuts into Vitamix and blitz them until they form a crumb.
Soak the dates in hot water so they are super soft, or if you are using medjool they'll be soft already.
Add the dates, 3 tbsp cacao, cinnamon, salt and coconut and process until it forms a sticky mixture. If it’s not holding together, add the water until its firm enough to set. Line the tin with some extra desiccated coconut and press the mixture into tin.
In the Vitamix, add the tahini, rice malt and 1 tbsp cacao powder and pulse until it forms a smooth consistency. If the mixture is too thick, add a few drops of water.
Spread the mixture over the cake. Even out the mixture with a spatula. Put into freezer for half and hour.
Once it has hardened its time to decorate, then keep cake in fridge until ready to be served.