Vegan Hazelnut Cake with Nutella Drizzle

  

This is my first time making this cake, but definitely not the last. I'm sad I didn't make a bigger batch actually because it's already gone. Sad times.

INGREDIENTS;

For the crust;
200 Grams of Digestive Cookies
75 Grams of Non-Dairy Butter
A few crushed up hazelnuts (optional, for a more hazelnutty flavor)

For the hazelnut filling;
400 Grams of Non-Dairy Cream Cheese
1 DL / 0,5 Cups of Powdered Sugar
1 Container of Hazelnut Cream (you can also use homemade nutella if you can't get this where you live)

For the homemade nutella;
200  Grams of  Roasted Hazelnuts
1 DL of Cocoa Powder or 1 DL of Melted Chocolate
1,2 CUP / 2,5 DL of Powdered Sugar
1 Tsp of Vanilla Essence

DIRECTIONS;

1. Crush the cookies and add in the melted butter. Add in chopped hazelnuts if you'd like. Mix with your hands until combined. Put the crust into the baking tin, even out.

2. Use an electrical whisk to whisk the cream cheese and powdered sugar. Add in the hazelnut cream / vegan nutella and mix until a smooth cream. Put on top of the crust and put in the fridge for about 2-3 hours.

3. To make the vegan nutella simply put the hazelnuts in a blender until completely blended, like a hazelnutty mass. Pour into a bowl and add in the rest of the ingredients and mix until completely combined.

4. Enjoy!