Raw Hazelnut & Toasted Sprouted Sunflower Cake with Plant-Based Protein, Hemp, Raw Honey, Tigernut Flour & Carob Icing
Total Time: 3 hours and 15 minutes minimum
Prep Time: 15 minutes
Soaking Time: 1 hour
Setting Time: 2 hours – overnight
Makes: 12 slices
Allergens: peanuts, seeds, tree nuts
Enjoy the nutritional benefits of superfoods like hazelnuts, hemp, flax seeds, sprouted sunflower seeds and coconut oil all in one bite in this raw cake recipe that mimics the popular flavor of everyone’s favorite chocolate hazelnut spread!
This beautiful, layered showstopper is a healthy delicacy loaded with heart healthy antioxidants, vegan protein, omega fatty acids and essential minerals so you can feel great about eating dessert that tastes amazing and is even better for you.
- 1 cup of hazelnuts, no skins, soaked in water for 1 hour
- 1 cup of sprouted sunflower seeds, soaked in water for 1 hour
- 1 cup of pitted medjool dates
- ¼ cup of ground flaxseed
- 2 tablespoons of hemp hearts
- ⅓ cup of hemp protein
- ⅓ cup of peanut protein
- ¼ teaspoon of vanilla extract
- ⅓ cup of raw honey
- 1 cup of tigernut flour
- 2 tablespoons of raw virgin coconut oil, melted
- ¼ cup of unsweetened hemp milk
- ½ teaspoon of vanilla extract
- ⅛ teaspoon pink Himalayan salt
- ½ cup of sprouted sunflower seeds, toasted
- ½ cup of carob powder
- ½ cup of hazelnut flour
- ⅓ cup of maple syrup
- ½ cup of unsweetened hemp milk
- ⅛ teaspoon pink Himalayan salt
- Hazelnuts and carob powder
1.) Crust: Soak the hazelnuts and sprouted sunflower seeds 1 hour before preparing the crust. Strain the hazelnuts and sunflower seeds and place them in a food processor along with the dates, hemp, protein powders, flaxseed and vanilla. Pulse until combined and press the dough down on a 8×8 inch square pan lined with parchment paper.
2.) Middle layer: Toast your sunflower seeds in a pan on medium heat for 3 minutes. Watch carefully as this can burn easily and set them aside. Rinse the food processor and add your honey, tigernut flour, coconut oil, salt, vanilla and hemp milk. Pulse until combined, then fold in the toasted sunflower seeds. Spread this mixture on the crust.
3.) Icing: Rinse the food processor one last time and add all your icing ingredients. Purée until combined and layer on top of the cake to finish it off. Freeze the hazelnut sun cake for about 2-3 hours or place it in the refrigerator overnight to set.
4.) Finish: When your cake is set, cut the cake into 12 rectangular pieces using a sharp knife and serve with extra hazelnuts, hemp hearts and a dusting of carob powder if desired. Enjoy!
- Storing: In an airtight glass or plastic container with parchment paper on the bottom
- Shelf life: up to 7 days in the refrigerator, or 3 weeks in the freezer
- It may be difficult to find some of these products so here is a 1:1 substitution guide. Look for these replacements in the baking aisle of your local grocery store, health food stores, online, or you may have them already in your pantry. Granted it may not taste the same or be paleo or grain-free anymore but that’s totally up to you.
- Almond flour for tigernut flour
- Almond flour for hazelnut flour
- Cacao powder for carob powder
- Honey for maple syrup
- Any other unsweetened plain or nut milk for hemp milk
- Pumpkin seeds for sprouted sunflower seeds
- Unflavored vegan protein powder for hemp protein
- Peanut butter for peanut powder
Related: Could CBD be beneficial for maintaining your gut health? Click here to learn more about how CBD may contribute to a healthy gut microbiome.
- What are tigernuts? Tigernuts are chickpea sized root vegetables that look and taste a lot like nuts. A great substitute for grain-free and nut-free cooking, this versatile ingredient is common among the paleo community and can be used in many ways. This magical tuber is rich in magnesium, iron and zinc, high in prebiotic fiber which is great for gut health. In this recipe we use the flour version of tigernut.
- Where can I buy tigernut flour? Check online, vegan food shops, Whole Foods and specialty stores. Make sure to buy the kind with the shell pulverized as well so all the important nutrients and fibers aren’t stripped off the nut-like vegetable.
- What is carob powder? Carob powder is a cocoa powder alternative that tastes like chocolate and nuts. It’s made from pulverized carob pods and can be used as a substitute in baked goods, adding sweetness and a unique dimension of flavor. Carob is high in fiber and rich in antioxidants. It’s also caffeine-free which is great for chocolate lovers who are intolerant to it.