Wednesday, June 11, 2014


You thought there would be no more nutella for you since you're on a raw vegan diet? Think twice! Nutella is basically made of hazelnuts and cacao and, omitting the additional list of sugar, emulsifier and flavoring, you can easily make your own raw 'nutella' spread. It is super yummy and even healthy for you! For this cake recipe I decided to spread my raw 'nutella' on a coconut and date cake base and to fill the cake with banana, because who doesn't love the combination of banana and nutella?! (okay I heard there are people who don't like that case leave the bananas out or substitute them with whatever fruit your like. Berries should be awesome :) !)


This whole awesome cake has only 5 ingredients: dates, coconut, bananas, hazelnuts and carob. I chose carob for this recipe since I want to cut down my caffeine intake but of course, raw cacao would be fine too.

What I love most about this cake is that it is prepared in a few minutes but satisfy every chocolate craving without making you feel bad. It is rich, creamy, intense and melts in your mouth. It's just.... 'NUTELLA'. Go grab your cake pan.

Makes one 9 inch cake

1 cup medjool dates, chopped
3/4 cup raw, dried, shredded coconut

Raw 'nutella' filling
1/2 cup hazelnuts, soaked for 2 hours
2 medium frozen bananas
2 medium bananas
2 medjool dates
2 T raw carob powder
1/4 cup water

2 medium bananas, sliced

For the crust, pulse dates and coconut until they form a sticky mass. Press onto the bottom of your cake pan. Plaze in the freezer.
For the raw 'nutella' filling, blend soaked hazelnuts (without soaking water), bananas, dates, carob powder with water into a cream.
Now, layer sliced bananas on top of the crust of your cake. Cover with raw 'nutella' filling and freeze the cake for 2 hours.


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