This no bake dessert is really simple to make and doesn’t take that long if you prep all the ingredients before you start making it.
I had a hard time naming this dessert. It has a nutty base similar to that of cheesecake, a sweet layer of date caramel and a creamy layer of hazelnut dark chocolate.
I discussed it with family members and “hazelnut surprise” came about. Mainly because they were surprised at how something that was vegan and healthy was so tasty! Not to mention the delightful hazelnut flavour! Somehow it just fit.
This creation is sure to wake up your tastebuds! It also makes for the perfect snack for anyone on the go!
You can add extra health boosting ingredients to the base as well. My favourite is hemp hearts. A great source of Omegas and other important nutrients.
I normally make my own oat cream but it can be bought in store too! Here is the recipe for homemade oat cream- https://homemadevegan.blog/2018/01/25/homemade-vegan-oat-cream/
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Vegan Hazelnut Surprise (gf)
- 1 cup of hazelnuts
- 1/2 cup of walnuts
- 1/2 cup of gf oats
- 14 sayer dates or 7 medjool dates
- 1/2 cup of oat cream
- 50 g dark chocolate
Add walnuts, half of the hazelnuts, Oats and 4 sayer dates (or 2 medjool) to a food processor or blender and blend until mixture is crumbly.
Add 2 tbs of Organic maple syrup or Agave. You could also use date syrup.
Blend until all mixed together.
Transfer to a dish and put in the fridge or freezer to cool while making the rest.
Soak remaining dates for 15 mins in hot water. I normally do this right before making the dessert as it saves time. I normally use about 10 sayer dates or 5 medjool. You could use more depending on how much date caramel you want.
Rinse the dates but save 1-2 tbs of the water.
Add dates and water 1 tbs of water to blender and blend for 2-3 minutes until a thick paste like mixture. Add the other tbs of water if necessary.
Remove dish from freezer and spread the date caramel over the first layer.
Roast hazelnuts for 15 mins on 180c (fan). I normally do this step when I soak the dates too.
Remove hazelnut skins by allowing them to cool and rubbing them together in your hands.
Blend the hazelnuts until crumbly.
Melt dark chocolate on a low heat.
Once melted stir in the oat cream then the hazelnuts. (Save about 2tbs of the blended hazelnuts for the topping)
Spread the mixture over the 2nd layer and sprinkle the left over hazelnut to top.
Put in the freezer for up to one hour or the fridge for up to 2 hours.
Will last for upto a week in the fridge covered or in the freezer up to 6 months covered just thaw before serving.