A few things to consider before trying this recipe:
• This recipe is perfect for an 8 inch / 20 cm springform pan, if yours is bigger we recommend increasing the measurements, or the cake will be too thin.
• As usual with this type of dessert, it is not overly sweet but more balanced in flavour. If you know that you have a sweet tooth, go ahead and add a few more dates to the filling.
• If you don’t like coffee, you can substitute it with 1/4 cup of plant milk. Or nut butter, which also could be an interesting flavouring idea for the filling, it would probably taste fantastic together with chocolate and black beans.
-Place hazelnuts in food processor until they have a pebbled texture.
-Combine all the ingredients in a mixing bowl and stir until smooth.
-Line a 20 inch spring pan with parchment paper and pour the date and hazelnut mixture into it. Make sure the mixture is even.
-Place the pan in the freezer and start the filling.
-In a food processor add the dates, coconut oil, and coffee and pulse on high for about a minute.
-Place a small sauce pan on low/medium heat.
-Add the milk.
-Break up the chocolate into smaller pieces and add to the milk.
-Use a spatula to stir the mixture and take the sauce pan off as the chocolate starts to melt.
-Add the melted chocolate to the food processor and mix until smooth.
-Pour the filling into the spring pan on top of the crust and place it in the freezer for 2-3 hours
Decorate the cake before serving. You can use berries, or drizzle with melted chocolate and toasted hazelnuts.