Fiona is a Naturopathic Registered Nutritional Therapist and Colon Hydrotherapist specialising in gastrointestinal health, menopausal issues, chronic fatigue and weight issues.
Tel: 07817 921916   Email: fiona@fionacorliss.co.uk

Photo of Fiona Corliss, nutritionist and colon hydrotherapist

Raw Chocolate Hazelnut Cake

BASE:

  • 1 cup of soft pitted medjool dates
  • 1 cup of ground hazelnuts (a coffee grinder is the best way of grinding the nuts)
  • Half cup of organic buckwheat flakes
  • 3 tbsp coconut shreds
  • 3 tbsp raw cocoa powder

FILLING:

  • 1.5 cups soaked cashew nuts (soak for 4-8 hours in water until soft)
  • 2 tbsp raw hazelnut butter
  • half cup maple syrup
  • half cup raw cocoa powder
  • 1 cup coconut oil
  • 1 tbsp ground vanilla bean – this is sold as powder
  • 1.5 cups thick coconut milk taken from the top of a tin of coconut

TOPPING:

  • 250g organic raspberries
  • 1 tbsp xylitol
  • lemon juice to taste

METHOD

Base

1. Place all the base ingredients into a food processor and pulse for a few minutes until the mixture comes together.

2. When ready push the mixture down into a 9″ silicon cake mould if freezing* or a 9” loose bottomed cake tin if going in the fridge.

Filling

3. Place melted coconut oil and maple syrup into a bowl and mix well.

4. Drain cashew nuts.

5. Place all the other ingredients into a blender and pulse until almost smooth.

6. Add the coconut oil and maple syrup to the blender and blend until smooth.

7. Scoop the mixture out over the base and leave in fridge to firm up for 4 hours or more.

Topping

8. Melt the raspberries and xylitol in a saucepan over a gentle heat until the xylitol is melted.Add some squeezed lemon to taste.

9. Press the raspberry mix through a sieve to collect the pips placing a bowl. You should have a smooth coulis.

10. Pour the coulis onto the cheesecake and decorate with further fresh raspberries.

11. Leave to cool in the fridge and when ready to serve take out of the cake tin by placing a slim mug underneath the base and sliding the tin down. Use a wide spatula to lift the dessert onto a decorative plate.

* Silicon cake tins peel nicely off the dessert when frozen.

For more information on any of the services offered and to book an appointment, please call 07817 921916 or email fiona@fionacorliss.co.uk

Contact details

Tel:07817 921916

The Chilston Clinic
12 Rusthall Rd
Tunbridge Wells
TN4 8RA

The Wellington Centre
44 Wellington Sq
Hastings TN34 1PN

“Any clinic would be incredibly lucky to have your experience and expertise. You are the consummate professional and definitely provide a 5 star service!!”

S. Houghton, Kent.