Requirements:9″ baking pan with removable bottom High speed blender or food processor
Ingredients:2 cup of cashews 1 cup of hazelnuts 1 cup of water (not for soaking) 1/2 cup of maple syrup 1/2 cup of coconut oil 3 tbsp of molasses 2 dates 1/2 cup of cacao powder 1 tsp of vanilla Pinch of sea salt (1/4 cup hazelnuts for decoration)
Instructions:Soak cashews in water for about 2-8 hours, and then, drain and rinse before making the cake. In a high speed blender blend hazelnuts until they become like flour. Next add all of the remaining ingredients into the blender and blend until smooth. Pour the mixture into a baking pan and decorate with chopped hazelnuts. Let the cake firm in a freezer for about 2 or more hours before serving. Remove from baking pan and enjoy. Note: keep leftovers in the freezer.