9″ baking pan with removable bottom
High speed blender or food processor
2 cup of cashews
1 cup of hazelnuts
1 cup of water (not for soaking)
1/2 cup of maple syrup
1/2 cup of coconut oil
3 tbsp of molasses
1/2 cup of cacao powder
1 tsp of vanilla
Pinch of sea salt
(1/4 cup hazelnuts for decoration)
Soak cashews in water for about 2-8 hours, and then, drain and rinse before making the cake. In a high speed blender blend hazelnuts until they become like flour. Next add all of the remaining ingredients into the blender and blend until smooth. Pour the mixture into a baking pan and decorate with chopped hazelnuts. Let the cake firm in a freezer for about 2 or more hours before serving. Remove from baking pan and enjoy.
Note: keep leftovers in the freezer.
1 cup of hazelnuts 1 tbsp of coconut oil 1/2 cup of hemp seed milk or almond milk4 tbsp of maple syrup 5 tbsp of raw cocoa powder 2 tbsp of vanilla 1/2 cup of carob powder
Blend all ingredients excluding carob powder in a blender until smooth. Place smooth mixture in the refrigerator for about two hours. Make balls out of chilled mixture and dip them into the carob powder. Chill truffles in the refrigerator before serving.