Line the base of a 16 cm spring form cake tin 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 with walnuts, coconut oil and cacao powder. 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 it in the fridge.
Melt coconut oil and chocolate over low heat in a medium pot.
Drain the cashews and place them in a blender. Add coconut cream, cacao powder, agave and melted chocolate. Blend on high speed until mixture becomes completely smooth and creamy.
If the mixture is too thick add 4-5 tablespoons of almond milk or any other alternative. Pour the filling on top of the crust.
Place the cake in the fridge to set for 5-6 hours or best overnight.
Decorate with chopped dark chocolate, blueberries, dried raspberries…