Raw Freestyle


Raw “Ferrero Rocher” Cake



  • 200g (Roasted or raw) hazelnuts
  • 150g Cacao nibs
  • 200g Medjool dates
  • 2 Tbsp Coconut nectar
  • Salt


  • 100g Cashews (soaked)
  • 160g (roasted or raw) hazelnut butter
  • 130g Maple syrup
  • 100g Coconut nectar
  • 140ml fresh hazelnut- or almond milk
  • 60g Cacao powder
  • 120g Cacao butter (melted)
  • 50g Coconut oil (melted)
  • 1.5 Tbsp Vanilla extract
  • Salt


  • 80g Hazelnuts
  • 50g Cacao nibs
  • Pinch of salt


To make the crust:

  • In a food processor mix the nuts, salt and cacao nibs to a chunky flour
  • Add dates and coconut nectar and mix until the dough is sticky enough to press into a cake form
  • Freeze while you make the filling

For the filling:

  • Combine all the ingredients but the coconut oil and cacao butter in a high speed blender (e.g. Vitamix) and blend until smooth and creamy
  • Add the liquid coconut oil and cacao butter and blend again
  • Pour over crust and refrigerate at least 3 hours

For the topping:

Mix all the ingredients in a food processor until chunky and sprinkle on top of the cake just before serving