These are sooo super yummy and so quick to make! What I love about them is how quickly you can make them and the fact that you can make it a week in advance and store it in the freezer until ready to serve! I’m making another batch tonight:)
This mixture is so yummy I have to restrain both myself and my husband from eating up all the batter! My husband says it tastes like nutella. I have to agree with him…Despite the lack of hazelnuts, it actually does taste remarkably like nutella. My plan is to use this idea as a base for coming up with my own perfect nutella recipe:) I have tried several other nutella recipes so far but none have been perfect…Expect a new nutella post in the near future!
I used this recipe for the cakes. The only substitution I made was to make the base using a combination of almonds and cashews instead of pecans. I used a regular 12 muffin silicone muffin pan. Please note that if you want 12 regular muffin holders filled, you will need to do 1.5 times the recipe. Before serving, I poured this chocolate sauce over the frozen little cakes.
If I know guests are coming, I remove the cakes from the freezer and put them in the fridge. That way, after dinner, they are already thawed and can be served straight away. You can store them for a few days in the fridge, but any longer than that would probably be best done in the freezer.
Can’t wait till tonight – maybe I’ll make some extra batter to eat right away!
This pie is too yummy for words! It is another creation from one of my favourite vegan websites – Chocolate Covered Katie. I followed her instructions as is and I do not suggest altering this recipe in any way. Why mess with perfection? This can be made crustless too, but I used the chocolate pie crust that she suggests on her post and strongly recommend that you do too – it makes for a wonderful combination.
It should be stored in the freezer and removed about 20 minutes before eating. Pop any leftovers back into the freezer for later.
It takes only a few minutes to make – so go and make it right now!
This is truly exceptional. Malcolm and I were literally scraping out our bowls at breakfast. The recipe is from Ella again and is completely and utterly healthy. No bad fats, no refined flour and lots of fibrous fruit. I followed the recipe exactly except for adding a few more dates and along with the apples, I mixed in some dried cranberries and fresh banana slices before baking.
This is definitely going to become a regular breakfast in our house – in fact, why not make it for dessert:)
This is a rich, creamy, chocolatey, hazelnutty, smooth dessert. My husband took one bite and said, “It tastes like that stuff inside ferrero rocher chocolates!” Go ahead…Try it….I promise you won’t be sorry! The original post can be found here.
- 1 cup hazelnut meal (You can put hazelnuts into your food processor until they become like flour)
- ¼ cup + 2 Tablespoons raw cocoa powder
- 3 Tablespoons agave, maple (or golden syrup if not concerned about sugar content)
- 1 teaspoon vanilla extract
- 1 pinch salt
- 2 cups raw cashews, soaked and rinsed
- ¼ cup + 2 Tablespoons hazelnut butter (Very easy to make it yourself)
- ½ cup coconut oil, melted
- ½ cup agave, maple or golden syrup
- ½ cup cocoa powder
- ½ cup water
- ½ teaspoon salt
- ⅓ cup coconut oil, melted
- 1 teaspoon vanilla
- ¼ cup agave or golden syrup
- ¼ cup cocoa powder
Blend all ingredients together in a food processor until it starts to come together. Press the crust into the bottom of a 9 inch silicone pan. Set aside while you making the filling.
In a food processor, blend together cashews, syrup, water and salt. Mix until totally smooth, scraping down the sides of the processor as necessary. Add cocoa powder, hazelnut butter and coconut oil to the cashew mixture and blend them all together, scraping down again, until mixture is uniformly combined.
Pour the filling on top of the crust. Stick the cheesecake in the freezer until solid all the way through. (about 4 hours or overnight)
Once frozen, remove the cheesecake from the pan. If using a silicone mold it will easily pop out. If using a metal tin, soak a dishcloth in hot water and wrap it around tin base to help loosen cake. Tip tin upside down again until cake slips out.
Store the cake in the fridge (not freezer) until ready to serve. Just before serving, make the chocolate sauce by heating the coconut oil until runny and then mixing in the rest of the sauce ingredients. If the sauce stands for a while in cool weather or if you put it in the fridge, the sauce will thicken into a solid mass. No worries! Just zap for a few secs in the microwave to make it runny again.
Slice cake and pour hot sauce over each slice and decorate as desired. Leftover cake can be refrozen.