Hazelnut Coffee Cake

Step 1

Line the base of a 16 cm springform cake tin with baking paper.

Step 2

Place cashews and hazelnuts in a food processor and process until they are finely ground. Add coconut oil and agave nectar. Process until mixture sticks together. Adjust sweetness.

Step 3

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.

Step 4

Drain cashews and dates and place them in a blender. Add coconut oil, cacao powder, and agave and blend on high speed until the mixture becomes smooth.

Step 5

Add 3-4 tablespoons plant-based milk and ground hazelnuts and blend again until all is well combined.

Step 6

Use a spoon to transfer the mixture on top of the crust. Place the cake in the freezer while you are making the second layer.

Step 7

Mix instant coffee granules with 2 tablespoons of boiling hot milk and stir well.

Step 8

Drain cashews and place them in a blender. Add coconut oil, cacao powder, agave, lemon juice (optional) and coffee mixture. Blend on high speed until smooth .

Step 9

Pour the coffee filling on top of the 1st layer. Place the cake in the freezer for at least 1 hour before adding the third layer.

Step 10

Drain cashews and dates and place them in a blender. Add coconut oil, cacao powder, and agave and blend on high speed until the mixture becomes smooth and creamy.

Step 11

Add 3-4 tablespoons plant-based milk and ground hazelnuts and blend again until all is well combined.

Step 12

Use a spoon to place the mixture on top of the 2nd layer.

Step 13

Place the cake in the freezer to set for 4-5 hours.

Step 14

For the chocolate drizzle, melt chocolate over low heat in a medium pot.

Step 15

Place roasted hazelnuts and cashews into a food processor and process until they are finely ground. Add drained dates, rolled oats, and coconut flour and process until the mixture sticks together. Adjust sweetness by adding 1 teaspoon of date syrup if needed.

Step 16

If the mixture is too soft, add a little extra coconut flour. If the mixture is too dry, add 1 tablespoon of coconut oil.

Step 17

Create a darker shade of brown by mixing in a small amount of cacao powder to half of the mixture.

Step 18

Roll the mixture into small balls.

Step 19

Keep the balls in the fridge.

Step 20

Just before serving, drizzle with chocolate and top with bliss balls and dry roasted hazelnuts.