My Version of Ferrero Rocher-Inspired Raw Vegan Chocolate Cake (No-Bake Bliss!)
If you’re a fan of rich, chocolatey desserts but want to keep things wholesome and plant-based, you’re in for a treat. This is my own version of a Raw Ferrero Rocher cake—decadent, nutty, smooth, and completely vegan. It’s the kind of dessert that feels luxurious yet is surprisingly simple to make, with no baking required. Whether you’re sharing it with friends or indulging in a moment of chocolate heaven all to yourself, this cake brings all the Ferrero Rocher vibes, minus the dairy and processed sugars.
Ingredients & Instructions
For the base:
- 300g hazelnuts (or any nuts of choice), finely chopped or blended
- 2 heaping tablespoons cocoa powder
- 4 tablespoons coconut oil
- 2 tablespoons honey or maple syrup (optional, for sweetness)
Instructions:
- Lightly toast the nuts in the oven on 300F for 15 min.
- Blend or process the nuts until they are finely ground, but not too oily.
- Add the cocoa, coconut oil, and honey/maple syrup. Mix until well combined.
- Press the mixture evenly into the bottom of a round glass pan (like a cheesecake)
- Place the pan in the fridge to chill for 15–20 minutes.
For the chocolate topping:
- 300g dark chocolate (vegan)
- 1 can (about 400ml) organic coconut cream
Instructions:
- In a small saucepan, melt the chocolate together with the coconut cream over low heat.
- Stir gently until the mixture is smooth and glossy.
- Pour the chocolate mixture over the chilled nut base and spread evenly.
- Place the cake in the freezer for about 2 hours to set.
Once firm, slice and enjoy this dreamy, raw, Ferrero Rocher-inspired delight.
Bon appétit! 😋
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