Base

First prepare a baking tin, set aside.

Start to preheat the oven to 170°C (340F).

Next, I roast the hazelnuts in a pan. After roasting, rub the nuts together in your hands while they are still warm. Then, the shell comes off easily. Afterward, roughly chop the hazelnuts.

Pit the soft Medjool dates and cut them into small pieces.

Put all the ingredients for the base (except the chocolate) in a bowl and knead them thoroughly together until you have a sticky dough. Next, transfer the dough into the tin. Spread it out evenly and press it down firmly with your hands. I’d recommend making a nice high rim. It will keep the very liquid cream in check until it hardens!

Bake the cake at 170°C (340F) for 25 minutes; when done, let it cool down.

Next, melt the chocolate and brush the surface of the cake.

Cream

Wash the strawberries, remove the stems and cut them in half. Put the strawberries, coconut cream, oat milk, maple syrup (or sugar), vanilla sugar, and finally the agar agar powder in a saucepan. Cook for 4 minutes.

Put the hot mixture in a blender until you have a smooth consistency. Let it cool down a little and pour it onto the prepared cake base. Don’t worry about the liquidness, it will solidify when it cools down. Let it rest in the refrigerator overnight, or at least six hours.

Topping

After the cake with cream has rested in the fridge, I wash the fruits and decorate lots of fresh strawberries with some blueberries on top of the cream.