Do you like the taste of dark chocolate combined with orange? Well, if the answer is yes yes then I got something for you! It took me almost half a life time to get there, but now I understand the magic of this flavour combination.
With citrus in full swing (Lemons anyone? Grapefruit? Mandarins? Oranges? Limes? ), these lovely oranges were given to my by some lovely kiwi people. And nothing tastes better than good old spray-free grown citrus, ripened on the tree. I feel sooo blesses! 🙂
So off I went and tried this new vegan and gluten-free no bake cake recipe that involves chocolate and orange. And really, it just tastes like dark chocolate with orange, only it is a cake! I’m still blown away! 🙂
As always, this recipe for no bake hazelnut orange chocolate cake is vegan and gluten-free and without refined sugars 🙂 And it might look like there are heaps of ingredients needed, but you can actually make this with only 8 ingredients (plus the garnish).
A powerful high-speed blender is recommended for this recipe.
Makes one 18cm springform:
For the crust:
1 cup (140g) hazelnuts (soak for at least 8 hours, then rinse and drain)
1/2 cup (70g) dates, pitted and chopped
3 tablespoon FAIR-TRADE cocoa powder (if you live in NZ, I highly recommend the one from Trade Aid) https://www.tradeaid.org.nz/shop/food-cooking-baking-cocoa/count/16/order/latest/
1 to 2 teaspoons water
For the filling:
1 1/2 cups (210g) hazelnuts (soak for at least 8 hours, then rinse and drain)
3/4 cup (105g) dates, pitted and chopped
1/2 cup (125ml) fresh orange juice (approx. 2 juicy navel oranges)
3/4 cup (190ml) water
3 tablespoon cacao butter, melted
zest of one orange (I roughly peel it with a knife since the blender will blend it up)
3 tablespoon FAIR-TRADE cocoa powder (if you live in NZ, I highly recommend the one from Trade Aid)
For the chocolate ganache:
1 tablespoon tahini (or any nut or seed butter)
1 tablespoon FAIR-TRADE cocoa powder
1 tablespoon rice syrup (or other liquid sweetener)
1 tablespoon water (maybe a little more, add only very small amounts until the consistency is creamy and drizzable)
2 teaspoons cacao butter, melted (alternatively coconut oil)
Grated and dried zest of one orange and cacao nibs for garnish
1. For the crust, place hazelnuts and dates in blender and pulse to fine crumbles. Transfer to a medium sized bow. Add cocoa powder and stir to combine. Should it be too dry, add just a tiny bit of water (1 to 2 teaspoon should be enough). The dough should thick and sticky.
2. Place a piece of baking paper onto the bottom of the springform before attaching the ring. Scoop dough for the crust into the springform. Spread it evenly, pressing it firm.
3. For the filling, blend all ingredients but the cocoa powder in a powerful high-speed blender (a temper is recommended because it will become quite a thick mass). Once the mixture is creamy, add the cocoa powder and blend to combine. You can also stir in the cocoa manually if your blender had enough.
4. Spread the filling evenly. Then place the cake in the freezer to set (approx. 6 hours).
5. When the cake has set, prepare the chocolate ganache buy combing all ingredients in a small mug.
6. Take the cake out of the springform and apply the ganache (I simply use a teaspoon to do this). Add garnish of your choice. For best results, let the cake thaw for about 1/2 to 1 hour. Then place in fridge until serving but allow time to defrost (approx 6 hours).