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Merrymaker Paleo Cake

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Prep time: Overnight plus 20 minutes Freezer time: 2 hours

Ingredients

Scale

For the base:

  • 1 cup roasted hazelnuts
  • 1 cup desiccated (shredded) coconut
  • 1/4 cup raw cacao powder
  • 3 tbs. coconut oil
  • 1 tsp. vanilla
  • Pinch of salt

For the filling:

  • 1 1/2 cups raw macadamias or cashews soaked
  • 1 1/2 cup coconut milk
  • 1/2 cup coconut oil
  • 1/4 cup raw honey or maple syrup
  • 1 vanilla bean
  • Salt

For the toppings:

  • 1 cup roast hazelnuts
  • 1/4 cup coconut oil
  • ¼ cup raw cacao powder
  • 1 tsp. vanilla
  • Salt
  • ¼ cup roast hazelnuts chopped
  • 1 tbs. coconut sugar

Instructions

  1. Grease 16 silicone cupcake moulds with a little coconut oil.
  2. Start with the base. In a food processor/blender, place all the ingredients and whiz until a smooth butter forms.

Place tablespoons of the base in to each mould and place in to the freezer.
  3. Now to start with the filling. Drain and rinse the macadamias/cashews and place them in to a food processor/blender along with the coconut milk, coconut oil, sweetener, vanilla and salt
  4. Whiz until completely smooth, this will take around 5 minutes.
  5. Fill each mould with smooth vanilla filling.
  6. It’s time to make this cake EPIC with all the toppings!
  7. In a food processor/blender, place the roasted hazelnuts, coconut oil, raw cacao powder, vanilla and salt. Whiz until smooth. This will take around 5 minutes.
  8. Place spoonfuls of the nutty-choc butter in to the centre of each cake.
  9. In a small bowl mix the chopped hazelnuts and coconut sugar together.

Sprinkle a little on top of each cake and place in to the freezer for 2 hours or until set.
  10. Turn out and enjoy! Store leftovers in the fridge or freezer and thaw out when you’re ready for a slice of Merrymaker Cake!
  11. TIP: We like to drizzle ours with extra choc-nut butter!

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