Last night was our April Potluck for Conscious Eating Niagara. At the last potluck I took some requests and my friend Fabienne voted for something with chocolate so voila!
The base was a chocolate hazelnut brownie, then a chocolate coconut filling and Notella by Health Nut for the icing. It was a winner! Sugar free, gluten free, chocolaty goodness.
- 3 cups of hazelnuts (aprox.)
- 3 cups of dates (aprox.)
- 3/4 cup of cocoa (aprox.)
- 1 tbsp coconut oil (optional)
- Yes, these are all approximations. It might have been more hazelnuts and fewer dates. You just start by blitzing the hazelnuts in the food processor.
- Once it makes a fine “flour” add about half of the cocoa and then start adding the dates until it comes together into a kind of dough. If it’s too dry and isn’t coming together, add a tablespoon of coconut oil.
- Once this is blending up nicely into a dough, add the rest of the cocoa to taste.
- Voila! Press into a lightly greased spring form pan. I recommend sprinkling coconut flakes on the bottom of the greased pan before you press in the dough. It helps to prevent sticking later.
- 200g dehydrated coconut flakes (unsweetened)
- 2 tbsp coconut oil
- 800 mL of coconut milk
- 1/2 cup coconut syrup or agave
- 1/2 cup cocoa
- 6 probiotic capsules (optional)
- squirt of lemon (optional)
- pinch of Himalayan salt (optional)
- If you want this to be more like real cream cheese, start by adding your probiotics to your coconut milk to soak in a bowl while you start the rest of the recipe.
- Blitz your coconut flakes and coconut oil in the food processor until it makes a creamy coconut butter. This takes a while.
- Add your coconut milk and blend. Add some lemon juice to the mix if you’d like.
- Once this is smooth, add your cocoa and then start to add your sweetener and taste to get the right amount of sweetness to your taste. Add a pinch of salt if you like.
- Pour over the brownie base and set in the fridge for at least 1 to 2 hours.
- Ice the cake with raw vegan Notella by Health Nut et voila!