Chocolate and hazelnut slices

Chocolate and hazelnut slices
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Chocolate and hazelnut slices

Ingredients

First layer - Crust

  • 100 g almonds roasted
  • 100 g hazelnuts roasted
  • 20 g rolled oats
  • 200 g dates previously soaked for minimum 1 hour
  • 3-4 tablespoons cacao powder
  • 3 tablespoons coconut oil
  • 1 tablespoon agave for extra sweetness

Second layer

  • 200 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
  • 100 g dates previously soaked for minimum 1 hour
  • 2 tablespoons raw cacao powder
  • 2 tablespoons coconut oil
  • 1 tablespoons agave for extra sweetness

Third layer - Chocolate topping

  • 200 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
  • 100 g dark chocolate
  • 2-3 tablespoons agave
  • 4 tablespoons coconut oil
  • 1 tablespoon cacao powder

Instructions

First layer - Crust

  1. Line the base of a 16 cm spring form cake tin with baking paper.
  2. Place almonds, hazelnuts and rolled oats in a food processor and process until they are finely ground. Drain dates and squeeze out any excess water. Add them to the food processor with cacao powder and coconut oil. Process until the mixture sticks together. Adjust sweetness if necessary by adding 1 tablespoon agave.

  3. Once it’s all combined, press the crust mixture into the cake tin, making sure you press it out evenly, covering the entire base. Place in the fridge.

Second layer

  1. To make this layer, blend drained dates, coconut cream, coconut oil, cacao powder and agave in a high-speed blender. Blend on high speed until the mixture becomes creamy and smooth.
  2. Pour the filling over your crust and place the cake in the freezer for approx. half an hour before adding chocolate topping.

Third layer - Chocolate topping

  1. For the chocolate topping, melt coconut oil and chocolate over low heat in a medium pot. Let it cool down a bit.
  2. Put coconut cream, melted chocolate, agave, and cacao powder in the blender and blend until smooth and creamy. 

  3. With an icing spatula, spread the chocolate topping over the cake. Place the cake in the fridge, best overnight. If you are in a hurry, you can put the cake in the freezer for an hour or so. 

 


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