• 3/4 cup raw hazelnuts
  • 1 tbs cacao powder
  • 1 cup sultanas

– Pulse the hazelnuts in a food processor into a powder, then add the cacao and sultanas. Process until the mixture begins to stick together. Press it into the bottom of a paper-lined cake pan and place it in the fridge.


  • 1 cup raw cashews
  • 1 cup shredded coconut
  • 1 cup hemp seeds
  • 1/4 cup maple syrup
  • 1/4 cup cacao powder
  • 2 tbs mesquite powder
  • 1 cup coconut milk
  • 1/4 cup melted cacao butter
  • Cacao nibs & rose petal for garnish

– Process all the cake ingredients in a food processor, except the cacao butter, until smooth and then put the cacao butter in last. Spread evenly onto the crust and refrigerate overnight.

To serve, sprinkle with whatever you feel like on top! We used cacao nibs and rose petals (and a birthday candle!).