Vegan Raw Chocolate Cake

• 2 cups of roasted nuts (here hazelnuts, almonds and walnuts, but you can substitute for any nuts you like!)
• 7 tbsp honey
• 5 tbsp cacao powder
• 1 1/3 cup of almond milk
• 1/2 tsp sea salt
• 1 tsp vanilla extract
• 2/3 cup of coconut oil
• 1 1/5 cup of roasted nuts (here hazelnut!)
• 4 tbsp honey
• 5 tbsp cacao powder
• 1 tsp vanilla extract
• pinch of sea salt

1. Soak the nuts for the filling for 4 hours or more then rinse well.
2. Grease a 8 inches or 10 inches (that's what I used here) spring form.
3. For the base, process the almonds and hazelnuts in food processor on high speed. Add the , honey, cacao, vanilla and sea salt until well mixed. Press the mixture into the bottom of the pan evenly then refrigerate for at least 1 hour.
4. Melt coconut oil.
5. For the filling, add the nuts, honey, cacao, almond milk, sea salt and vanilla with the coconut oil in a food processor or high speed. Blend until smooth and creamy.
6. Pour the filling into the pan to cover the base evenly, then place in the freezer for at least 2 hours.
7. Remove from springform while frozen and leave it out to soften a little before serving.
8. Decor with nuts or cacao nibs.
9. Store in fridge or freezer for up to one week.

nuts, honey, cacao powder, almond milk, salt, vanilla, coconut oil, nuts, honey, cacao powder, vanilla, salt

Taken from www.yummly.com/recipe/VEGAN-RAW-CHOCOLATE-CAKE-1843636 (may not work)