Chocolate hazelnut cheesecake
Line the base of a 16 cm spring form cake tin with baking paper.
Place almonds, hazelnuts and coconut chips 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 along with coconut oil and cacao.
Process until mixture sticks together. Adjust sweetness.
Once it’s all combined, press the crust mixture into the cake tin, making sure you press it out evenly.
Place in the fridge.
Chocolate hazelnut filling
Drain the cashews and place them in a blender. Add all the other ingredients:agave, coconut oil, lemon juice, 2 tablespoons cacao powder and hazelnut butter. Blend on high speed until mixture becomes completely smooth and creamy. If the mixture is too thick to blend, start adding almond milk or any other alternative (up to 5-6 tablespoons).
Pour the filling over your base and put it back in the fridge while you make chocolate topping.
For the chocolate topping, melt the cocoa butter, coconut oil and chocolate over low heat in a medium pot. Add 1 tablespoon cacao powder and agave for extra sweetness.
Pour the chocolate mixture over the filling and place the cake in the freezer to set for at least couple of hours or in the fridge overnight.
Decoration suggestion: Ferrero like bliss balls (see recipe), chopped hazelnuts, chopped cashews…