15 Medjool dates, pitted
4 tbsp coconut oil, melted
3 tbsp water
4 tbsp Cacao powder
10 tbsp agave nectar
Preheat oven to 180C (160C fan). Roast the hazelnuts on a tray for 5-10 minutes until brown and then remove from oven (they burn easily so keep an eye on them!).
Whilst they are cooking, make the base by adding all the ingredients to a food processor and blending until smooth and sticky.
Grease an 8″ tin with a little coconut oil and line with baking paper.
Spread the base mixture into the tin, pressing it in evenly.
Bake base for 15 minutes, or until golden brown and remove to cool.
Blend the hazelnuts in a food processor until they are smooth and have the consistency of nut butter.
Add the remaining ingredients and blend again until smooth.
When the base is cold, pour in the filling and decorate with nuts, coconut flakes and goji berries.
Refrigerate for at least an hour before serving.
Recipe found on Aduna.com