Step 1

Line the base of a panettone mold 12x10 cm (12cm diameter x 10cm height) with baking paper.

Step 2

Drain dates really well after soaking them - you can use a fork to remove any excess water.

Step 3

Place roasted hazelnuts (check How to roast hazelnuts),  coconut flour, and drained 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.

Step 4

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.

Step 5

Melt chocolate in a small pot over low heat. Stir until smooth.

Step 6

Place coconut cream (see Note on coconut cream), melted chocolate, and agave into the blender and blend shortly until smooth. Adjust sweetness if necessary.

Step 7

Carefully pour the chocolate mixture over the crust.

Step 8

Place the cake in the freezer for about 45 minutes so the chocolate layer can set before adding the maqui berry layer.

Step 9

Blend cashews, agave, coconut oil, and lemon juice at high speed until the mixture becomes creamy. If the mixture is too thick, you can add 3-4 tablespoons of rice milk.

Step 10

Add in maqui berry powder and blend again briefly until you reach the desired color.

Step 11

Carefully pour the mixture (or use a spoon) on top of the first layer.

Step 12

Place the cake in the freezer to set for at least 4-5 hours or until firm.

Step 13

Drizzle the cake with melted chocolate (see How to drizzle chocolate) and top with fresh or frozen blueberries.