top of page

​

Dubai Chocolate-Inspired No-Bake Cake :)

#DubaiChocolate #NoBakeCake #GlutenFreeDessert #HealthyDessert #VeganTreat #RefinedSugarFree #ChocolateLover #NutButter #PumpkinDessert #HazelnutCream #Matcha #VeganChocolate #GourmetHealthyRecipes #CrowdPleaser #HealthySweets

This no-bake cake, inspired by Dubai chocolate, is a perfect treat for a crowd. It’s nutritious, satisfying, and doesn’t even require an oven—an ideal solution for those chocolate cravings! 🍫🌿

Though it may look complex, this cake is worth every effort! If you don’t want to tackle the entire recipe, each layer can stand alone as a delicious dessert. Enjoy experimenting with each part on its own or mix and match to your taste! 🥰

For a more economical option, I used hazelnuts and vegetable powder instead of pistachios, but feel free to use pistachio paste if you prefer!

PREPARATION:

40 minutes

COOKING:

0

PORTION:

24 servings

Ingredients

Base


• 1 cup dates (soaked in hot water)

• 1 cup hazelnuts

• 2 cups fine oatmeal


Layer 2: White Bean & Pumpkin Layer


• 3.5 cups roasted pumpkin

• 2 cups cooked white beans

• 2 cups softened, pitted dates

• 1 cup apple juice concentrate

• 1 tbsp vanilla extract (optional)

• 1 cup nut butter (hazelnut/almond/cashew or poppy seed paste)

• 1 tbsp orange zest (optional)

• 2 cups melted chocolate


Layer 3: Green Hazelnut Cream


For a more economical option, I used hazelnuts and vegetable powder instead of pistachios, but feel free to use pistachio paste if you prefer!


• 2 cups boiled hazelnuts

• 1 cup dates (soaked in hot water for 15 minutes)

• 1 heaping tbsp matcha or vegetable powder

• 2 tbsp apple juice concentrate

• 1 tsp vanilla extract (optional)


Top Layer


• 1 tbsp safflower/avocado/hazelnut oil

• 1.5 cups unsweetened chocolate

• 4 tbsp coconut sugar, date powder, or dried mulberries (if chocolate is 100% dark)


Optional Crisp Layer:


• Rice vermicelli or gluten-free pasta (thinly sliced, boiled, and baked until crispy)

Preparation

Base Layer


1. Blend hazelnuts and dates until smooth in a food processor.

2. Add the oats and blend until you have a sticky, crumbly dough.

3. Spread the mixture in the base of a cake pan and set aside.


Layer 2: White Bean & Pumpkin Layer


1. Add white beans, roasted pumpkin, and dates to a food processor and blend until smooth.

2. Add apple juice concentrate and vanilla, then blend again.

3. Add the nut butter, orange zest, and melted chocolate, blending until well combined.

4. Spread over the base layer and refrigerate.


Layer 3: Green Hazelnut Cream


1. Blend hazelnuts, softened dates, matcha or vegetable powder, apple juice concentrate, and vanilla extract until smooth.

2. Spread this layer over the cake, smoothing it out evenly.


Optional Crisp Layer


1. Thinly slice rice vermicelli or gluten-free pasta, boil, and bake until crispy.

2. Mix with 2 tbsp apple juice concentrate and let it sit for 10 minutes.

3. Incorporate it into the green cream layer or sprinkle between the green cream and chocolate layers for a unique crunch.


Top Layer: Chocolate Coating


1. Melt the chocolate using a double boiler, then mix in the oil and sweetener.

2. Pour over the cake as the final layer, smoothing with a spatula if necessary.


Rest & Serve


Refrigerate for at least 4 hours before slicing and serving.


Enjoy!

bottom of page