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1
Soak the nuts for the filling for 4 hours or more then rinse well.
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2
Grease a 8 inches or 10 inches (that's what I used here) spring form.
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3
For the base, process the almonds and hazelnuts in food processor on high speed. Add the , honey, cacao, vanilla and sea salt until well mixed. Press the mixture into the bottom of the pan evenly then refrigerate for at least 1 hour.
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4
Melt coconut oil.
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5
For the filling, add the nuts, honey, cacao, almond milk, sea salt and vanilla with the coconut oil in a food processor or high speed. Blend until smooth and creamy.
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6
Pour the filling into the pan to cover the base evenly, then place in the freezer for at least 2 hours.
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7
Remove from springform while frozen and leave it out to soften a little before serving.
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8
Decor with nuts or cacao nibs.
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9
Store in fridge or freezer for up to one week.
