Raw Chocolate & Hazelnut Cake with Figs

Base

• 1/3 cup hazelnuts
• 1/4 cup dates
• 1/2 tbsp cacao powder
• 2 tbsp Pureharvest Organic Rice Syrup,
• tiny pinch himalayan pink salt

Filling

• 1 cup cashews, soaked for a few hours to soften
• 1/4 cup Pureharvest Organic Rice Syrup,
• 3 tbsp coconut oil, melted
• 3 tbsp solid coconut cream (this can be omitted)
• 2 tbsp cacao powder
• 3/4 tbsp water
• 1/2 tsp vanilla bean powder
• tiny pinch himalayan pink salt

Toppings/Decorations

• 1/2 cup Pureharvest Coco²,
• 1-2 figs, quartered
• 1-2 tbsp hazelnut base/crumble
• 1-2 tbsp hazelnuts

Line the base of a small cake tin with baking paper.

For the base:
Process the hazelnuts into small pieces. Add remaining ingredients and process until it comes together to form your base. Set some aside for the topping and press the rest into the base of your cake tin.

For the filling:
Drain and rinse the cashews well. Add to a high-powered blender along with the other ingredients and blend until completely smooth.

Keep a few tables spoons of filling aside (in the fridge) to fix the toppings on later. Pour the remaining filling over the top of the base in your cake tin. Gently tap the tin on the bench to remove any air bubbles.

Place the cake in the freezer for at least 3-4 hours to set. Once set remove from the tin.

To decorate:
Spoon over the COCO² on top over the cake. Arrange the figs, crumble and hazelnuts as you wish.

Before serving allow the cake to soften slightly either at room temperature or in the fridge.