INGREDIENTS
Cake crust
40 g gluten-free rolled oats
40 g buckini
10 g desiccated coconut
10 g raw cacao powder
A pinch salt
50 g fresh sukkari dates (weight after seeds removed)
30 g hazelnut butter
3 tbsp cold press coffee
Nutella cream:
170 grams of fresh avocado (weight after seed and skin removed)
40 grams of coconut cream
50 g maple syrup
85 g unsweetened raw hazelnut butter
15 g coconut oil melted
80 g dark chocolate melted (min. cacao mass 56%)
A pinch of salt
Coconut Whipped Cream
1 can full-fat coconut cream (only fatty part)
2 tbsp maple syrup
Garnish
Edible gold powder
Raw hazelnuts
INSTRUCTIONS
Cake Crust
1. Place the oats, buckini and desiccated coconut in a high speed food processor, blitz until you get slightly crumb.
2. Then add the cacao powder and salt, process to mix together.
3. Add the dates, hazelnut butter and cold press coffee. Run the food processor again until everything holds together and you get a shiny nice dough.
4. Transfer dough in a 15x15cm square cake mould lined parchment paper.
5. Flatten the dough with the back of a spoon or spatula. Set aside while you are making the Nutella cream.
Nutella Cream
1. Place the avocados, coconut cream and maple in the food processor, blend together.
2. Then add the melted coconut oil, chocolate, salt and hazelnut butter.
3. Mix well until everything combined well and you get a shiny smooth cream.
4.Pour nuttela cream over crust and pat on counter to remove air bubbles.
5. Set in freezer for minimum 2 hours or overnight. Once done, cut and serve with coconut whipped cream.
Coconut Whipped Cream
1.Place the coconut cream can in fridge overnight.
2.Drain water from can if you have, place the cream in a bowl. Add the maple syrup.
3.Mix with a hand blender until smooth and fluffy.
4.Using your favorite nozzle, place the cream in the piping bag.
5.Decorate the cake with coconut whipped cream, add gold powder coated hazelnuts on the top if desired. Serve!