Directions:

For the Chocolate Hazelnut Crust

• Soak dates in warm water to soften for about 30 minutes.
• Line an 8" x 8" baking pan with parchment paper and set aside.
• Place hazelnuts and coconut flakes in a food processor and process into a crumble.
• Add the cacao powder, cinnamon and sea salt and pulse until combined.
• Add the dates, after soaking and draining, and blend into a sticky dough.
• Evenly press mixture into bottom of lined baking pan and place in the refrigerator while preparing the cream layer.
• Clean out the food processor for next layer.

For the Cream Filling

• Soak cashews in warm water for 4-6 hours. Drain and place in food processor with the rest of the cream filling ingredients. Blend until creamy and smooth, scraping down the sides when necessary.
• Evenly spread about half of the cream mixture over the crust. Tap pan on counter to release air bubbles, then place in the freezer to set while preparing the blueberry filling, about 25 minutes.

For the Blueberry Filling

• Add fresh blueberries to the remaining cream filling in the food processor. Blend until creamy and smooth.
• Evenly spread the blueberry filling over the set cream filling, then tap pan on counter to release air bubbles.
• Cover and place in the freezer to set for at least 4 hours, or overnight for best results.

For the Chocolate Sauce

• After the dessert has set and you’re ready to serve, remove from pan and allow to thaw while preparing the chocolate sauce.
• Make the chocolate sauce using the double boiler method: Fill a small-medium sized pot/saucepan halfway with water. Set on the stove over medium heat and place a heatproof bowl (metal or glass) over the top; the bowl should sit on top, not inside.
• Add cocoa butter wafers, coconut oil, maple, vanilla and salt to the bowl and stir until fully melted.
• Whisk in the cacao powder until fully combined, then remove bowl fromheat.

Evenly slice dessert into squares or bars and set on parchment paper. Drizzle the chocolate sauce across the tops and garnish with pistachios, rose petals or other toppings of choice. Store in the freezer for up to two weeks.

Notes

• For coconut cream, refrigerate a can of coconut milk 8 hours or overnight. Open can and scoop out the thick creamy layer that has solidified at the top. Lightly whisk into a cream. Reserve the remaining liquid in the refrigerator for another use.
• Melt coconut oil by filling a container with hot water and setting jar in it untilthe oil melts. Allow oil to cool to room temperature before using.