Hazelnut & Cacao Slab

HAZELNUT & CACAO SLAB - vegan, plant based, dairy free, gluten free, raw, little bird organics, the unbakery, megan may, whole foods, easy, chocolate, sweet, natural, recoveringraw.com, recoveringraw 


Uses for Hazelnuts extend far beyond Nutella - they are wonderful in raw desserts and also make naturally sweet nut milk high in Vitamin E, an antioxidant essential for healthy, glowing skin due to its ability to protect against harmful free-radicals. 

This recipe is from The Unbakery app by Megan May - you can read my interview with her here

Hazelnut & Cacao Slab

The filling of this slab is our raw ode to Nutella. We top it with sumptuous, crunchy, activated hazelnuts for the perfect soft and crunchy Nutellery dessert.

Make time: 45 mins
Setting time: 6 hours
Makes: 1 medium slab or about 12 portions
Equipment required: food processor, blender


  • 1/2 cup dried activated hazelnuts
  • 1/3 cup cashews
  • 1/2 cup dried coconut
  • 1 cup pitted dates
  • 1/4 cup + 2 tbsp cacao powder
  • Pinch sea salt
  • Pinch vanilla bean powder
  • 2 tbsp melted cacao butter


  • 3/4 cup dried activated hazelnuts
  • 1/2 cup hazelnut milk (to make: simply replace the almonds in my almond milk recipe with hazelnuts)
  • 3/4 cup organic maple syrup
  • Pinch sea salt
  • Optional - 1 tsp of hazelnut extract
  • 1/2 cup melted cold-pressed coconut oil
  • 1/4 cup melted cacao butter
  • 1/4 cup cacao powder


  • 1 1/2 cups dried activated hazelnuts


  1. In a food processor, blend hazelnuts, cashews and coconut into a coarse couscous texture. Add the dates, cacao, salt and vanilla powder and blend until combined and mixture is slightly sticky. Add the melted cacao butter and pulse a few times until well incorporated. 
  2. Line a small rectangular container or tin (approximately 12cm x 15cm) with plastic food wrap. Press mixture firmly into the tin - it will need to be approximately 4 to 5mm thick on the bottom to maintain the structure. Place in refrigerator while you're making the filling. 


  1. Place hazelnuts, hazelnut milk, maple syrup, salt and hazelnut extract (if using) in a high speed blender, blending well until very smooth. 
  2. With the blender still running, slowly pour in melted coconut oil and cacao butter and blend until completely combined into the mixture. 
  3. Lastly, add cacao powder and blend until completely incorporated. Pour over prepared base, spreading well with a spatula. 


  1. Top with activated hazelnuts, pressing them down slightly into the cream so they are partially submerged. 
  2. Leave to set in the refrigerator for approximately 6 hours. 


  1. Once set cut into 3 x 6 cm rectangles and store in the fridge for 1-2 weeks


  • To make activated hazelnuts, soak the required amount of hazelnuts overnight in water, then dry them out in a dehydrator for 24-48 hours at 41°C. Alternatively, you can buy them ready activated, or just use raw, unsalted hazelnuts.
  • Like this recipe? More delicious raw recipes by Megan can be found on her new app, The Unbakeryavailable on the app store.

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