Preparation time: 45 minutes,

Setting time: 4 hours,

Store: Refrigerated, best consumed within 2-3 days

INGREDIENTS

Base

1 cup gluten free rolled oats

50g desiccated coconut

50g hazelnuts

1 tablespoon Pana Organic 100% Cacao Powder, sifted

3 tablespoons Pana Organic Hazelnut Chocolate Spread

50ml coconut oil

Pinch of salt

Chocolate Filling

450g Pana Organic Seventy% Dark Chocolate

50ml coconut oil

500g extra-firm silken tofu

4 tablespoons icing sugar, sifted

2 teaspoons lemon juice

250ml almond milk or plant based milk of your choice; note results may vary

2 tablespoons Pana Organic 100% Cacao Powder, plus more for dusting

METHOD

Line the base and sides of a deep 22cm springform cake tin.

To make the base, in a food processor, blitz the oats and hazelnuts into a mealy crumb. Tip into a bowl, add coconut, Pana Organic 100% Cacao Powder and salt and combine well. Add the coconut oil and Pana Organic Hazelnut Chocolate Spread and mix until well combined. There should be no dry bits left.

Cover the base of the prepared cake tin with the base mixture, pressing with your fingertips to compact. Chill for at least 30 minutes.
For the filling, melt the Pana Organic Seventy% Dark Chocolate and coconut oil in a heatproof bowl over a saucepan of simmering water, stirring frequently. Make sure the bubbling water isn’t touching the base of the bowl with the chocolate in it, so you get a nice gentle melt.

While the chocolate melts, put the silken tofu, sugar, lemon juice, almond milk and Pana Organic 100% Cacao Powder into a blender and whizz until completely smooth. Add the melted chocolate mixture to the blender and whizz again.

Pour the filling mixture on top of the chilled base and chill for at least 4 hours. Once set, dust with a generous amount of the Pana Organic 100% Cacao Powder before gently releasing from the tin, slicing and serving.