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Line the base of a panettone mold 12x10 cm (12cm diameter x 10cm height) with baking paper.
Place roasted cashews and hazelnuts in a food processor and process until they are finely ground.
Add raw cacao powder, date syrup, and coconut oil, and process until the mixture sticks together. Adjust sweetness.
Tip: If the mixture is too dry, add just a tiny bit of coconut oil. If the mixture is too moist, add 1-2 teaspoons ground roasted nuts (cashews or hazelnuts).
Once it’s all combined and the mixture is nice and sticky, press it evenly onto the bottom of the prepared mold. Place the crust into the fridge while you make the hazelnut layer.
Drain cashews well and put them into a high-speed blender.
Add coconut cream, coconut oil, date syrup, and raw cacao powder and blend on high speed until smooth and creamy.
Add in ground hazelnuts and a couple of tablespoons of rice or almond milk and blend again until all is well combined. Adjust sweetness if necessary.
Carefully pour the mixture (or use a spoon) on top of the crust.
Place the cake in the freezer to set for at least 4-5 hours or until firm.
Drizzle the cake with melted chocolate and decorate with chocolate truffles or hazelnut & cashew bliss balls.