What you need for 4 Servings:
Yield: 4- 6 ounce ramekins
3 cups hazelnuts
16 whole dates, rough chopped
2/3 cup cacao powder
1/8 tsp Himalayan pink salt
1/8 tsp nutmeg
8 tsp cinnamon
For the Ganache
3/4 cup coconut nectar
3/4 cup cacao powder
1/3 cup virgin coconut oil, melted
1/4 teaspoon Himalayan salt
Method
1. Place the hazelnuts and salt in the food processor and process until nuts are well ground.
2. Add the dates, then process again until the mixture begins to hold together.
3. Then add the cacao powder, nutmeg and cinnamon.
4. Process again until the cacao is well blended throughout the entire mixture.
5. Place 1/3 cup of the cake mix in each of the ramekins and press the mixture down with your fingers to compact.
6. To make the ganache, place all ganache ingredients in a blender and process until creamy and smooth.
7. Add 2 tbs of the chocolate ganache to the top of each cake-filled ramekin.
8. Top the cakes with the remaining cake mixture evenly among the 4 cups; approximately 2 tbs of the cake mixture.
9. Again slightly press down to encase the chocolate ganache.
10. Dehydrate at 105F for 15 hours.