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Hazelnut and Strawberry Vegan Minis

25th August 2020
Yes Pleesecake Army, we’re back again for yet another routinely instalment of Tutorial Tuesdays, who would of thought?!
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This week we’re banging together a naughty little Hazelnut and Strawberry vegan number for you, after many requests!


  • 5cm by 6cm high
  • sharp knifes
  • chopping board
  • bowl and spectacular
  • piping bags
  • food processor



  • 70g dates
  • 80g hazelnuts
  • 7g cacao powder
  • 10g coconut oil
  • 10g date syrup


Hazelnut layer:

  • 40g dates
  • 80g hazelnut butter
  • 60ml hazelnut milk
  • 35g coconut sugar
  • 25g maple syrup
  • 20g cacao powder
  • 5g carob powder
  • 50g cacao butter
  • 40g whole hazelnuts


Strawberry layer:

  • 100g cashews (soaked)
  • 60g fresh strawberries
  • 50g coconut oil
  • 1 tsp vanilla extract
  • 60g maple syrup
  • 5g freeze dried strawberries
  • 10g strawberry powder


Lets get at it then.


Firstly, we’re going to want to bang our dates and whole hazel nuts into the food processor, slap the cacao powder in with it and a whole limes worth of zest with a dash of coconut oil, this will be the glue to hold it all together. Also add some date syrup for a touch of sweetness. Blast it in the blender, but not for too long, just want to break up the basics.


Get your moose rings out and gently spoon the mix into those bad-boys (around two tablespoons per ring), find something that fits inside your rings and gently press them down, bang in the fridge to set.


Now for our chocolate hazelnut layer; get the food processor cleaned up and bang in your dates, hazelnut butter, some coconut sugar and hazelnut milk, splash in a touch of maple syrup for a tad of sweetness, also some cacao powder and your cacao butter, and lastly, your carob powder. Blast it in the blender until nice and smooth then add in your hazelnuts and bang into a piping bag. Get your moose rings ready and fill them up (about half way). Once filled, bang back into the fridge to set (they need to be set before you add the next layer).


Now for the strawberry layer; first, add the soaked cashews into your blender alongside your fresh, zingy strawberries and some strawberry powder (just to enhance the flavour), also add in your coconut oil (this will hold it together), add a touch of vanilla essence and your maple syrup with your freeze-dried strawberries. Give this a good old whizz in the blender until smooth. When that’s done, bang it in a piping bag and add it into your moose rings (make sure that bottom layer is set before hand). Once added in, level off with a pallet knife and decorate with whatever you desire!


And there you have it, your hazelnut and strawberry vegan banger, naughty!


Don’t forget to head over to our YouTube and send in your finished creations to our Instagram Pleesecakes¬†

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.