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Line the base of a panettone mold 12x10 cm (12cm diameter x 10cm height) with baking paper.
Drain dates really well after soaking them - you can use a fork to remove any excess water.
Place roasted hazelnuts and cashews (check How to roast nuts), coconut flour, raw cacao powder, and dates in the food processor 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 just a pinch of coconut flour.
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 chocolate layer.
Melt chocolate over low heat in a medium pot -> high-quality dark chocolate (85%) is the best choice.
Drain cashews and dates well and place them into a high-speed blender. Add coconut cream (check Note on coconut cream), coconut oil, lemon juice, rice milk, and agave syrup, and blend at high speed until smooth and creamy.
Add in melted chocolate and blend again briefly until all is well combined. Adjust sweetness.
Pour the filling over the crust.
Place the cake in the freezer to set for 4-5 hours or until firm.
Drizzle the cake with melted chocolate (check How to drizzle chocolate) or top with blueberries.