Line the square pan (20 x 20 cm) with baking paper.

Place almonds and hazelnuts 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 cacao powder and coconut oil.


Process until mixture sticks together. Adjust sweetness.

Once it’s all combined, press the crust mixture into the square pan, making sure you press it out evenly.


Place in the fridge.

Cashew-hazelnut layer

Drain the cashews and place them in a blender. Add all the other ingredients: hazelnuts, agave, coconut oil, coconut cream, lemon juice (optional). Blend on high speed until the mixture becomes completely smooth and creamy. If the mixture is too thick add 1-2 tablespoons of almond milk or any other alternative.


Pour the filling over your base and place it in the fridge.


Chocolate layer

Break up the chocolate into small pieces and place them in a bowl.

Melt coconut cream over low heat in a medium pot and heat until just before boiling. Remove from heat and pour over the chocolate pieces. Leave it for a minute or two to allow the chocolate to melt. Stir until well combined. Adjust sweetness by adding 1-2 tablespoons agave nectar if necessary.

Now put the mixture in the blender and blend for 10 seconds until glossy and smooth.

Pour the chocolate mixture over your filling and place the cake in the freezer to set for at least couple of hours or best in the fridge overnight.


Chocolate topping

For the chocolate topping, melt coconut oil and chocolate over low heat in a medium pot.

Just before serving, drizzle the chocolate mixture over your cake and serve. If the cake was in the freezer let it thaw for 20 minutes before serving.


Print Friendly