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Raw hazelnut cake

This recipe requires a little more time and effort, but it is a good idea for a weekend adventure in the kitchen. For grinding of products you will need a powerful food processor.

  • first substrate:
  • 300 g raw hazelnuts (pre-soaked overnight)
  • 100 g raw walnuts (pre-soaked overnight)
  • 100 g dates (pitted)
  • second middle layer:
  • 100 g dried figs (pre-soaked)
  • 4-5 tablespoons cocoa powder
  • 2-3 tablespoons coconut
  • third overlay:
  • 200 grams of raw pumpkin pulp
  • 3 tablespoons cocoa powder
  • 2 tablespoons molasses from sugar beet
  • 2 tablespoons raw coconut oil

Wash and drain the nuts and dates to the marshes of the cake. Grind in a blender until thick and firm texture. Spread the mixture into a round bowl shape bottom layer.

Mix products middle layer in a blender and grind to a smooth paste. Spread the bowl as the second row.

Mix all ingredients for the third top layer and a blender grind. Shape with a spoon.

Topped cup cake and leave for a few hours in the refrigerator to firm up the layers.

Enjoy your meal!


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