For the crumb:

  • 155g hazelnut
  • 290g cashew nut
  • 120g dates
  • 60g nuts


  • 440g dates
  • 60g nut butter
  • Pinch salt
  • Water to bind


  • 1 can coconut milk
  • 350g dark chocolate


  1. Blitz the crumb in the mixer. Mould the crumb in a tart baking tin. And leave to set in the fridge.
  2. Bring the coconut milk to boil, and pour over the chocolate. Mix.
  3. Mix the filling and the ganache together.
  4. Pour onto the nut base and allow to set overnight in the fridge.
  5. Serve with orange and passion fruit compote.