If you like chocolate and hazelnut combo, these chocolate hazelnut slices are for you. Delicious toasted almond hazelnut base topped with two creamy chocolate layers. A treat everyone will love. Vegan and gluten-free.
Line the square pan (20 x 20 cm) with baking paper.
Place almonds, hazelnuts and rolled oats in a food processor and process until they are finely ground. Drain dates and squeeze out any excess water. Add them to the food processor with cacao powder and coconut oil. Process until the mixture sticks together. Adjust sweetness if necessary by adding 1 tablespoon agave.
Once it’s all combined, press the crust mixture into the prepared pan, making sure you press it out evenly, covering the entire base. Place in the fridge.
To make this layer, blend drained dates, coconut cream, coconut oil, cacao powder and agave in a high-speed blender. Blend on high speed until the mixture becomes creamy and smooth.
Pour the filling over your crust and place the cake in the freezer for approx. half an hour before adding chocolate topping.
Third layer - Chocolate topping
For the chocolate topping, melt coconut oil and chocolate over low heat in a medium pot. Let it cool down a bit.
Put coconut cream, melted chocolate, agave, and cacao powder in the blender and blend until smooth and creamy.
With an icing spatula, spread the chocolate topping on top of the first layer.
Place the cake in the fridge, best overnight. If you are in a hurry, you can put the cake in the freezer for an hour or so.
Always chill your coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid.