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INGREDIENTS

1cup of quinoa cooked (cooked with vanilla)

1 cup dates (presoaked for 20min & drained )

Raw coconut sugar max 2tbs or Stevia (optional)

1  cup hazelnuts

Coconut oil ¼ cup (melted above the steam)

Canned coconut milk ½ cup ( I use Thai brand)

Pure Vanilla extract 1tsp

Raw cacao 2 tbs

Pinch of Himalayan Pink Salt 

Square pan 8”X 8” X 2” deep lined with parchment paper all the way above the edge of the pan at least  ½ “

Plastic wrap

Sharp, long serrated knife

Medium and small size bowls

Whisk

Spatula

Plastic squeeze bottle

Food processor

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CHOCOLATE GLAZE

Raw cacao 1 tbs

Cocoa butter ¼ cup

Canned Coconut milk 1 cup

Maple syrup ¼ cup (you can add more if needed)

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PROCESS

Start with chopping the hazelnuts in the food processor by pressing the pulse button making sure they remain chunky. Be careful not to overdo it. When ready, transfer into a small bowl and set them aside.

Place the dates into the food processor and blend them as smooth as possible.

When ready, add the quinoa, raw cacao, melted coconut oil, coconut milk and blend thoroughly. If you find the consistency too thick, then add little bit more coconut milk, but be careful not to overdo it.  

Move the mixture into a medium size bowl and add 1/2 cup of chopped hazelnuts. Leave the remaining 1/2 cup to garnish.

Mix it all thoroughly and fill your pan, starting from the centre, gradually adding more and spreading with spatula. Do your best to fill the corners as tight as you can.

When ready, cover it with plastic wrap and place it into the freezer overnight.

For the chocolate glaze, start by melting the cocoa butter in a small pot over steaming water on medium heat while adding the raw cacao and whisking until smooth.

When ready, slowly pour the chocolate into the coconut milk in a bowl, while stirring with the whisk.

Add the maple syrup and whisk some more.

By now you should be ready to take out the cake from the freezer.

Carefully lift the cake out from the pan by pulling on the edges of the parchment paper.

Have ready a flat tray or cutting board to place the cake on it upside down.

Carefully peel off the paper and start applying the chocolate on the cake, again starting from the middle with spatula. Keep adding gradually, until the whole surface is evenly covered.

Fill up your squeeze bottle with the remaining chocolate and keep it in a warm water to have it ready to decorate the squares.

Place the cake back into freezer for at least two hours.

When ready, remove it from the freezer and leave it out for at least half hour before cutting into squares.

With the very sharp long knife, start with the edges by cutting them off to create sharp edge on all sides.

Before you start cutting the squares, mark an even distance 3x3 squares on the surface with the knife. You can measure or just eyeball it, that’s up to you.

Press the knife lightly, but firmly on the surface and slowly push down while slightly moving the knife back and forth. It is similar as cutting a bread, but not as easy, mainly because of the hazelnuts. Don’t worry if gets little bit messy, that is part of the rustic look that we’re going for.

When ready, move the squares slightly apart, but no more than ¼ “.

Take your squeeze bottle; put your finger on the tip and turn upside down to get the chocolate all the way to the top.

You may practice your decorating pattern on the paper first; just make sure you don’t waste all your chocolate.

When you feel confident, make your chosen pattern on top of the squares and place them back into the refrigerator for at least one hour.

Before serving, place them on a nice tray and sprinkle them with your remaining hazelnuts.

You can also make your decorating pattern on the tray (if you want to impress your guests) and place the squares on top.

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NOTE:

This dessert must be stored in a refrigerator in a sealed container. 

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