Prep time: Overnight plus 20 minutes Freezer time: 2 hours
Author:Emma + Carla
Yield:16 1x
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
Grease 16 silicone cupcake moulds with a little coconut oil.
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.
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
Whiz until completely smooth, this will take around 5 minutes.
Fill each mould with smooth vanilla filling.
It’s time to make this cake EPIC with all the toppings!
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.
Place spoonfuls of the nutty-choc butter in to the centre of each cake.
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.
Turn out and enjoy! Store leftovers in the fridge or freezer and thaw out when you’re ready for a slice of Merrymaker Cake!
TIP: We like to drizzle ours with extra choc-nut butter!