Chocolate and coffee. In the realm of perfect combinations, this one is definitely near the top of the list. Using hazelnuts in the crust gives this recipe a nutella-esque flavor. So rich and decadent!
- 1 cup hazelnuts
- 1 cup almonds (or cashews, pecans or more hazelnuts)
- 15 pitted medjool dates
- 2 tbsp ground coffee
- 4 tbsp cacao powder
- a pinch of sea salt
Coffee chocolate filling
- 2,5 cups raw cashews (soaked for at least 30 minutes)
- 1/2 cup coconut syrup or maple syrup
- 1/2 cup raw almond, cashew or hazelnut mylk
- 1/2 cup melted coconut oil (or sub for more but mylk if you prefer an oil-free variation)
- 4 soft, pitted medjool dates
- 1 shot espresso
- 1/2 tsp vanilla bean powder
- 1/2 tsp sea salt
- Line a round 20cm cake tin with parchment paper in the bottom and set aside.
- To prepare the crust, grind hazelnuts and almonds in a food processor. Add in the remaining ingredients and process until everything sticks well together. Press the crust out in a lined tin and set aside.
- For the filling, blend cashews, coconut syrup, almond mylk, coconut oil in a high speed blender until smooth. Add dates, espresso, cacao, vanilla and salt and blend for a few more seconds. Once everything is completely blender and you have a smooth and thick batter, pour this over your crust and spread it out evenly.
- Let the cake sit in the freezer for at least 4 hours to set. The cake can be served either frozen or defrosted. Decorate with melted chocolate, chopped hazelnuts and coffee beans- or whatever else you have on hand.