Chocolate, coffee and hazelnuts come together in this easy, no bake dessert recipe that is free of added sugars so it loves your body back whether you have one slice...or two
Add all ingredients to a food processor or blender and mix until thoroughly combined and the mixture easily holds together when pinched between your fingers. Pour into a 9" spring form pan and press firmly to form the crust.
For one of the cans of coconut milk, make sure the fat has separated from the liquid by chilling it in the fridge overnight.
Depending on the size of the bowl of your food processor or blender size, you may need to do the filling in two equal batches to ensure everything mixes thoroughly.
First combine the avocado, cocoa powder, date paste, vanilla, stevia, salt and one can of coconut milk.
With the other can, remove the fat and then add it to the other filling ingredients along with the coffee concentrate. Mix until thoroughly combined, scraping the bowl a couple times to make sure everything is well blended and very smooth.
Pour the filling onto the crust, cover with foil and chill for at least four hours before serving. It's best if kept refrigerated. Decorate with hazelnuts or fresh fruit if desired.
RECIPE NOTES: *If you can't find date paste, you can make your own by soaking 3/4 cup of Medjool dates in warm water for 1-2 hours and then blending until smooth to make about 1/2 cup of date paste. In this case, it's best to buy Medjool dates with the pits still in them and simply remove the pits just before using. Multiply quantities of dates as needed to make enough date paste for your recipe.