Carob Hazelnut Cake

Cake

1 cup finely grounded hazelnut

2/3 cup coarse almond meal

1 cup pitted medjool dates

1/8 tsp pure vanilla powder

1 tbsp carob powder

2 tbsp pumpkin seed butter

2 eggs

½ tsp all spice

Soak dates in warm water for at least an hour. Blend dates and eggs. Mix almond meal, hazelnut, pumpkin seed butter, vanilla powder and all spice in a separate mixing bowl. Fold in egg mixture and mix until a smooth dough forms. Line a medium mixing bowl of your choice with a plastic wrap and press the dough evenly about ¼ inch thick onto bottom and up the sides. Set aside.

Hazelnut Cream

1 cup finely grounded hazelnut

¼ cup almond milk

2 tbsp raw honey

1/8 tsp vanilla powder

1/3 cup melted coconut oil

2 tbsp coarse almond meal

2 tbsp unsweetened apple sauce

1 egg

Blend all ingredients in a Vitamix Blender (or whatever you have), except the oil and almond meal until smooth. Add coconut oil and blend again. Place ingredients in a bowl and fold in almond meal. Spread a thick even layer of cream on cake layer. Place in freezer for a few hours until cream is firm to spread the third layer on top.

Carob Whipped Cream

½ cup almond milk

2 tbsp unsweetened applesauce

½ cup finely grounded hazelnut

½ cup course almond meal

3 heaping tbsp carob powder

3 soaked pitted dates

1/8 tsp pure vanilla powder

1 pinch of sea salt

2 tbsp melted sunflower seed butter

1 tbsp melted coconut oil

1 egg

Blend all ingredients, except butter and coconut oil in a blender until smooth and creamy. Add butter and coconut oil into mixture. Spread mixture over the almond cream filling in bowl. Chill cake in freezer for 2 to 4 hours or in the fridge overnight until firm. Invert cake onto a plate; remove the bowl and plastic wrap. Dust with carob powder, slice and serve chilled. Garnish with whole almonds and fresh raspberries or fruit of your choice if so desired.

Makes for a yummy desert for you and your loved ones! Garnish with cacao dusted almonds or fresh berries!