Instructions

Crust

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 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.

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Place in the fridge.

Light filling

Drain the cashews and place them in a blender. Add all the other ingredients: hazelnuts, cacao powder, coconut oil, agave, lemon juice, coconut cream. Blend on high speed until mixture becomes completely smooth and creamy.

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If the mixture is too thick add 1-2 tablespoons of almond milk or any other alternative. Put the filling in a bowl and set aside.

Dark hazelnut filling

Melt coconut oil and chocolate over low heat in a medium pot.

Drain the cashews and place them in a blender. Add hazelnuts, cacao powder, agave, coconut cream and melted chocolate. Blend on high speed until mixture becomes completely smooth and creamy.

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If the mixture is too thick add up to 3-4 tablespoons of almond milk or any other alternative. Put the filling in a bowl and set aside.

Layering cake

Layer the fillings on top of the base. Keep alternating one spoon of each filling randomly over your crust until you are done.

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Place the cake in the freezer to set for at least couple of hours or best leave it in the fridge overnight. Store in the fridge.

Decoration suggestion: Chocolate truffles (see recipe), coconut whipped cream,  chopped hazelnuts, chopped cashews…

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