Base
In a blender turn hazelnuts into a flour. Combine all ingredients by hand and hold onto your cake tin. You can leave it in a dehydrator to make it crunchy, you can also put it into an oven on low heat.
Cream
Blend all of the ingredients except the coconut oil. When smooth and creamy, add coconut oil and blend well. Pour onto your crust/base. Freeze overnight or at least for 4 hours.
When firm, prepare your ganache and pour it over your cream. Decorate with the leftover base.
Ganache
Base
- 2 cups hazelnuts
- 2/3 cup oat flour
- 3 Tbsp coconut sugar
- 4 Tbsp maple syrup
- 2 Tbsp coconut oil
- pinch of salt
- 1 Tbsp ginger powder
Cream
- 2 cups cashews (soaked at least for 4 hours)
- coconut meat (from 2 young coconuts)
- 2 ripe bananas
- 1 Tbsp honey (or any other liquid sweetener)
- 1 tsp salt
- 2 cups coconut water (or coconut milk)
- 2 Tbsp vanilla extract
- 1/3 cup coconut oil
- 2 Tbsp lemon juice
