Instructions

1. First make the base. Blitz the hazelnuts and dates together until the mixture becomes a sticky dough. Press into a 8” tin, flatten down the entire base. Place in the fridge.
2. For the filling, drain the cashew nits and discard the water. Place into the bowl of a food processor along with all of the remaining ingredients. Blitz till smooth and creamy. It should have the consistency of a thick smoothie. Pour into the tin on top of the base. Smooth down and scatter the top with a few chopped hazelnuts and cacao nibs. Place in the fridge overnight or the freezer to set.