FOR THE BASE
1 1/2 cups almond meal
1 cup hazelnuts
2 tbsp coconut oil melted or soft
1 egg
1 tbsp maple syrup or honey (Natvia was used in the eBook recipe)
1 tsp vanilla extract or essence

FOR THE CARAMEL FILLING
150 g pitted dates - soak in boiling water for at least 10 minutes
1 cup coconut cream
1 tbsp soft or melted coconut oil
1 tsp vanilla extract or essence
1 tsp sea salt or himalayan pink salt
2 tbsp crushed almonds

FOR THE CHOCOLATE TOPPING
100 g coconut oil
6 tbsp raw cacao powder
1 tbsp raw honey
1 tsp vanilla extract

1 1/2 cups almond meal 1 cup hazelnuts 2 tbsp coconut oil melted or soft 1 egg 1 tbsp maple syrup or honey (Natvia was used in the eBook recipe) 1 tsp vanilla extract or essence 150 g pitted dates - soak in boiling water for at least 10 minutes 1 cup coconut cream 1 tbsp soft or melted coconut oil 1 tsp vanilla extract or essence 1 tsp sea salt or himalayan pink salt 2 tbsp crushed almonds 100 g coconut oil 6 tbsp raw cacao powder 1 tbsp raw honey 1 tsp vanilla extract

Preheat oven to 180 °C. Grease a 22cm tart tin.

Start with the base.
Heat a small frying pan and add the hazelnuts (1 cup + the 2 tablespoons for the filling). Cook over medium heat for 3-4 minutes, swirling frequently to prevent burning, until lightly browned on all sides. Remove and cool for a few minutes.

Place 1 cup of the hazelnuts in a food processor. Reserve 2-3 tablespoons for later. Grind and process into fine meal, for about a minute. Add the almond meal, coconut oil, egg, maple syrup + vanilla. Whiz again until the mixture comes together
Scoop the mixture out and make it into a large ball. Either roll out between two pieces of baking paper for the base or use your fingers to spread out the mixture for a more rustic base.
Place a round layer of baking paper over the base and fill with baking beads. I used uncooked chickpeas. Bake in the oven for 10 minutes, remove the baking beads and bake for a further 10 minutes or until golden brown. Set aside and leave to cool in the tin.

Now for the filling.
Drain the water from the soaked dates. In the food processor, whiz the dates, coconut oil and vanilla until they foam a thick paste. Add the coconut cream or milk and salt, whiz again until really smooth (about a minute, scrapping the sides as you go).
Spread the caramel mixture over the base and place in the freezer for about 20-30 minutes. You can sprinkle the crushed hazelnuts over the base before adding the caramel but I sprinkled mine on top of the chocolate layer.

Now to make the chocolate topping.
In a small bowl melt the coconut oil, honey and vanilla in the microwave. 20 seconds at a time. Stir until combined. Sift in the the raw cacao powder and whisk continuously until smooth. I’d say about 20-30 seconds, you don’t want to overcook it. Pour the chocolate topping over the caramel and spread with a spatula. Sprinkle with crushed hazelnuts. Place in the freezer for 5 minutes.