*These Raw Chocolate Hazelnut Ice Cream Cakes are vegan, dairy free, refined sugar free, gluten free, paleo friendly, and can be made in two different ways: Ice cream cake-style, or cheesecake-style! Crunchy toasted hazelnuts are mixed into a chewy brownie base, creamy hazelnut cheesecake/ice cream fills the center, and the top is swirled with a homemade chocolate hazelnut spread.
After I posted my Chocolate Hazelnut Dream Cake a few weeks back, I couldn’t not come up with a version that was diet-specific and much more nutritious. While I love the original cake, it is definitely for special occasions, ingredient-wise (in my opinion, at any rate). So I made these little chocolate hazelnut ice cream cakes for a special dinner with friends a little while ago. They were a hit among child and adult alike! Chocolate and hazelnut is one of my favorite combinations and these little cakes really showcase the two flavors. Chewy chocolate brownie, studded with chocolate pieces and crunchy little toasted hazelnut bits make up the bottom layer while the middle layer is creamy, smooth, and frosty milk chocolate hazelnut ice cream, Homemade chocolate hazelnut spread (Nutella) is generously swirled on top.
In the recipe I also gave an option for making these into cheesecakes (basically just upping the liquids to make the cake icy-er). Nutella cakes should fit any mood, right?
Of course, the one thing that makes making cakes like these a breeze is a high speed blender. You all know how much I love my Vitamix. It is hands down my favorite appliance and I use it on the daily. Having a smooth, creamy base made of soaked nuts is key to raw cheesecakes and my Vitamix is more than up for the challenge. It also makes homemade Nutella a simple and affordable task. I am so thrilled to bring you a giveaway from Vitamix for one of their 5200 Standard Edition black blenders! I can’t wait for one of you to see just how amazing these babies are!
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- FOR THE CRUST:
- 8 Dates (Deglet Noor)
- ¼ cup Coconut Milk (canned)
- 1½ cups + 2 tablespoons Almond Flour
- ¼ teaspoon Salt
- 1 tablespoon Raw Cacao Powder (or cocoa powder)
- ⅓ cup Coconut Palm Sugar
- ¼ cup Hazelnuts, finely chopped and lightly toasted
- 2 tablespoons Unsweetened Chocolate, finely chopped
- FOR THE FILLING (ICE CREAM CAKE):
- 1¼ cup Hazelnuts, soaked overnight (drain liquid before using)
- ⅔ cup Cashews, soaked overnight (drain liquid before using)
- 1¾ cup Almond or Coconut Milk
- ½ cup + 2 tablespoons Maple Syrup
- 3 tablespoons Raw Cacao Powder (or cocoa powder)
- 2 teaspoons Vanilla
- ¼ teaspoon Salt
- ¼ cup Coconut Oil, liquified
- ¼ cup Cacao Butter, liquified
- FOR THE FILLING (CHEESECAKE):
- 1¼ cup Hazelnuts, soaked overnight (drain liquid before using)
- ⅔ cup Cashews, soaked overnight (drain liquid before using)
- 1 cup Almond or Coconut Milk
- ½ cup Maple Syrup
- 2½ tablespoons Raw Cacao Powder (or cocoa powder)
- 2 teaspoons Vanilla
- ¼ teaspoon Salt
- ¼ cup Coconut Oil, liquified
- ¼ cup Cacao Butter, liquified
- 1 recipe Homemade Chocolate Hazelnut Spread
- 18 Hazelnuts, halved and lightly toasted
- FOR THE CRUST: Soak the dates in the coconut milk for several hours, or overnight, if possible. Place the coconut milk and dates in the bowl of a food processor, along with the almond flour, salt, cacao powder, and coconut palm sugar. Process at a high speed until the dates have broken down completely and the mixture forms a dark, chocolate-y dough that is relatively smooth. Add the hazelnuts and unsweetened chocolate to the processor and process just until they are evenly dispersed throughout the dough.
- Divide the dough between a 6-well mini cheesecake pan with removable bottoms (each well should be about 3" in diameter). Press the dough into each well with the back of a spoon or your fingers until level and smooth. Place in the freezer.
- FOR THE FILLING (ICE CREAM CAKES):
- Place the hazelnuts, cashews, nut milk, maple syrup, cacao powder, vanilla, salt, coconut oil, and cacao butter in a high speed blender (like a Vitamix) and blend on medium/low for 1 minute. Up the speed to a higher setting and blend for several minutes, scraping the sides down as needed, until the mixture becomes completely smooth.
- Remove the mini cheesecake pan from the freezer and divide the mixture evenly between the wells. Drop the pan on the counter a few times to remove air bubbles. Place pan back in the freezer for 4 hours, or until the cakes are completely frozen.
- Remove cakes from the freezer and top each cake with a large spoonful of chocolate hazelnut spread. Spread each spoonful in a swirling motion to the edge of each cake. Top each cake with toasted hazelnuts.
- Place back in the freezer for another hour or two, until the chocolate spread has frozen.
- To remove cakes, run hot water over a wash cloth and wrap the cloth around the sides of a cheesecake well. After a few seconds, you should be able to pop the cake out of the mold. Remove the bottom disc before serving.
- FOR THE FILLING (CHEESECAKE): Follow the instructions for the ice cream cake filling, but use the ingredient amounts listed for the cheesecake filling instead.
