How to cook
To make the layer: put the hazelnuts in a blender and blend them until they turn to powder. Add the coconut and mix.
Add the rest of the ingredients and stir energetically until they are all well mixed. If needed, add 1/2 - 1 tsp of water, so the mixture doesn't stick to your fingers.
Pour the mixture into a cylindrical ring (8″ (20 cm)) and press lightly with your fingers.
To make the cream with chocolate: put the cashews, water and salt in a blender and blend well. Add the honey, vanilla extract and cocoa and stir well until all of the ingredients are mixed and the mixture becomes smooth and creamy.
Finally, add the coconut oil and cocoa butter and stir them. Pour the mixture onto the layer, add the hazelnuts, distribute them well all over the entire surface and put the cake in the fridge for at least 8 hours.