Raw Hazelnut Cake

Ingredients

Crust
1 cup almonds
1 cup medjool dates
1 teaspoon kosher salt
1/4 cup raw cacao powder 
(unsweetened)
1 teaspoon vanilla

Filling
1 cup raw cashews
1 cup raw hazelnuts
1/2 cup unrefined coconut oil, melted
1/2 cup water
1 teaspoon vanilla
1/2 cup raw cacao powder 
(unsweetened)
1 teaspoon kosher salt

Method
Soak the almonds for the crust in hot water for 1 hour (the longer the softer. Drain, and place in a food processor with all other ingredients. Blend together until a smooth and sticky consistency. Place at the bottom of the cake tray and place in the fridge.

Soak the cashews and hazelnuts for at least 1 hour in hot water. Drain and place them in the food processor and blend together until smooth. Do not over blend as it will become too greasy. Add all the other ingredients and blend until it forms a smooth consistency; like cake, almost like cheesecake. Place on top of the crust and then leave the entire dessert in the freezer. Remove 30 minutes before serving.

V / GF