Hazelnut Praline Cakes
Prep time
Cook time
Total time
As in all of my recipes, 1 cup equals 250 ml.
Recipe type: Dessert
Serves: 6
  • Crust:
  • ½ cup (70g) hazelnuts
  • 10 (90g) dates, pitted
  • 2 Tbsp (15g) cacao powder
  • Cream layer:
  • ½ cup (70g) cashews, soaked in warm water for min. 6 hours
  • ¼ cup (65g) coconut cream
  • 2 Tbsp (30ml) coconut oil, melted
  • 1 Tbsp (20g) maple syrup
  • Praline layer:
  • ⅓ cup (85g) hazelnut butter
  • 5 Tbsp (100g) maple syrup
  • Chocolate layer:
  • 120g iChoc super nut chocolate
  • ⅛ cup (32g) coconut cream
  1. Place the crust ingredients into a food processor and pulse until you have a sticky dough.
  2. Line a cupcake tin with baking paper stripes for easier removal and divide the crust dough into 6 equal pieces. Press them into the bottom of the cupcake mould and even out before placing them into the freezer.
  3. For the cream layer, place all ingredients into a high speed blender and blend for 1-2 minutes until smooth. Divide the cream among the 6 cake moulds and freeze for 30-40 minutes or until firm.
  4. For the praline layer, simply whisk the hazelnut butter and maple syrup together until smooth, then divide among the 6 cake moulds and even out. Place in the freezer until firm.
  5. Melt the chocolate in a water bath and add the coconut cream. Whisk together until smooth and divide equally among the 6 cake moulds. At this point you can add any decoration you’d like - chocolate pieces, crushed hazelnuts etc.
  6. Place in the freezer for a minimum of 5 hours and carefully remove them from the tin. Let defrost for 1-2 minutes before serving.
Recipe by The Tasty K at https://thetastyk.com/2020/03/03/hazelnut-praline-cakes/