Tarta de chocolate y avellanas con un toque de canela

Yes, at last I have dicided to write down the recipe of the amaizng cake I made for my Christmas Eve dinner. It’s quite late, I know but better late than never, right?

The best part of this cake is that it’s so fast to make! Also, you don’t really need to add extra sugar as ot’s okay without it if you like dark chocolate. If you need somo extra sweetness, try with coconut sugar or date syrup.

(English) Chocolate & Hazelnut Raw Cake

  • Prep Time: 20m
  • Serves: 8


  • 175 grams dark chocolate
  • 2 cans coconut milk (full fat)
  • 2 1/2 sheets unflavoured jelly
  • 4 tbsps. date syrup
  • 2 tsps. cinnamon
  • 50 grams ground hazelnuts (for the cake)
  • 50 grams hazelnuts (for te cake bottom)
  • 50 grams almonds
  • 2 tbsps. extra virgin coconut oil


  1. Put the jelly sheets into a bowl with water for around 10 minutes.
  2. Pour the fat of both cans of coconut milk into a sauce pan.
  3. Add 1/2 can of coconut water and the chocolate.
  4. Heat until the chocolate melts and turn off the heat.
  5. Add the jelly and stir until it melts.
  6. Finally, add the date syrup and the ground hazelnuts and mix.
  7. Make the bottom of the cake by grounding hazelnuts and almonds and mixing them with melted coconut oil.
  8. Put the mix into the mould to make the crust.
  9. Add the chocolate batter and refrigerate overnight (or, at least, 3 hours).
  10. Decorate once it\'s hard and enjoy.

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