Ferrero Rocher Inspired Chocolate Crumble Cake

 In Desserts and Snacks, Recipes
Serves: 4
  • 1 cup roasted unsalted hazelnuts
  • 3 pitted dates
  • 1 bar (1/4oz) unsweetened baking chocolate bar
  • 1 tablespoon ground flax seeds
  • 1 tablespoon dark cocoa powder
  • 1 teaspoon coconut shreds
  • 1 teaspoon extra virgin olive oil
  • ½ teaspoon pure vanilla extract
  • ½ cup roasted unsalted hazelnuts
  • 1 cup roasted unsalted hazelnuts
  • ¼ cup unsweetened vanilla almond milk
  • 4 pitted dates
  • 1 tablespoon cacao powder
  • 1 tablespoon coconut shreds
  • 1 teaspoon extra virgin olive oil
  • 2 tablespoons unsweetened vanilla rice milk
  1. If you bought raw hazelnuts, preheat oven to 400°F (204°C). Roast a packet of hazelnuts for about 10-12 minutes in the oven until it has browned a little. Allow it to cool.
  2. To make the crust: Add all the crust ingredients into the blender and blend until everything is crumbly.
  3. Add the crumbles into a bread/cake pan that’s sprayed with non-stick oil and press it down flatly.
  4. Add the ½ cup roasted hazelnuts in the centre and press it down into the batter.
  5. To make the topping: Add all the topping ingredients except the rice milk into the blender and blend for a few minutes until it’s nice and smooth. It may require some extra blending to smooth it out.
  6. When the consistency is smooth, add the rice milk and blend some more until it becomes fluffy. Spoon it out and place it on top of the cake batter. Spread it so that it’s even on the top.
  7. Sprinkle a tablespoon of coconut shreds on the top.
  8. Cover the pan with aluminum foil and put it in the freezer for about 20 minutes and cut it up.


Source Recipe HERE

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