Cuisine of Slovenia’s Regions: Chocolate Nut Cake without Baking

Cooking time – 45 minutes.


Cake base:

  1. (for a 24 x 28 cm baking sheet),
  2. 100 g hazelnuts,
  3. 100 g almonds,
  4. 150 g dates,
  5. 50 g cocoa powder,
  6. 2 tbsp coconut oil,
  7. 2 tbsp water,
  8. 0.5 tsp vanilla powder (optional).


  1. 250 g raspberries or bananas.

Chocolate mass:

  1. 200 g dates,
  2. 150 mL water,
  3. 50 g cocoa powder,
  4. 50 g coconut oil.


First, mix the hazelnuts and almonds with a food processor gradually adding dates. When everything is finely chopped, add the rest of the ingredients.

Place the baking sheet with plastic foil, so that later it will be easier to remove the cake. Lay gently the cake base on a baking sheet. Lay raspberries or banana slices (or other sliced fruit to taste) on the top of the base.

Chop the dates. Then add water and grind for a while until a thick mass forms (date cream paste). Everything should be well ground, without lumps. Add cocoa powder and coconut oil and mix all the ingredients.

Pour the chocolate mass into the cake and refrigerate for 30 minutes to freeze.

Sprinkle with coconut flakes and garnish with fruit to taste.

Important: coconut oil must be cold pressed, unrefined, with a persistent smell. At 26°C, the oil becomes liquid. Coconut oil is sold in various organic food stores and hypermarkets.

The chocolate cream is also great as a filling for pancakes.