No Bake Vegan Chocolate Biscuit Cake With Hazelnuts

Ingredients

• 120 g roasted hazelnuts
• 1 pack digestive biscuits
• 280 g dairy-free butter
• 1/3 cup maple syrup
• 170 g dark dairy-free chocolate, chopped
• 3 tablespoon cacao powder
• 1 teaspoon vanilla bean paste
• 1/3 cup chocolate-hazelnut spread
For the Caramel:
• 1/2 cup smooth peanut butter
• 1/2 cup rice or maple syrup
• 1 tablespoon raw brown sugar
• 1/4 cup coconut milk
• cacao nibs, for decorating

Method

1. Make the caramel. In a pot combine all the ingredients over medium heat, simmer for about 5 minutes, constantly stirring, until the mixture thickens. Take the pot away from the heat and let caramel cool completely.
2. Line a round baking tin with parchment paper and set aside. Place a glass heatproof bowl over a pot with simmering water. Add in chocolate, butter and maple syrup. Stir occasionally until melted completely and smooth.
3. Remove the bowl from the heat and stir in hazelnut spread, cacao powder and vanilla until smooth. Fold in hazelnuts and biscuit pieces and stir to coat.
4. Transfer the mixture into the prepared baking tin. Smooth the top. Leave to cool down for 10 minutes and place in the fridge for 6 hours until completely set.
5. Pour the caramel over the cake before serving and sprinkle with cacao nibs. Slice and enjoy!

Nutrition Facts