For the crust
- 150 g roasted hazelnuts
For the coconut center
For the chocolate ganache topping
Mix nuts, flour and cocoa in food processor to obtain a fine powder. Add maple syrup until mixture is thick.
2/Spread and set aside
Line square cake pan with plastic wrap and spread crust evenly. Let crust sit for 15 minutes.
3/Prepare coconut center
Mix all the ingredients and pour over crust. Place in freezer for 2 hours.
4/Prepare chocolate topping
Heat coconut milk, Carré Suisse baking chocolate and maple syrup over medium heat. Pour mixture over coconut layer and place pan in freezer for another 30 minutes.
You are in for the treat!