No-bake chocolate hazelnut cake

The quantities are for a small tart that I made with a 9 cm diameter ring. I lined it with parchment paper and also put a piece underneath so that it would not stick to the plate. This way it unmolded perfectly. The liquids are in teaspoons or grams (the cream). For the base: mix the oat flour with the homemade hazelnut cream (mine only has hazelnuts, chocolate and a pinch of salt) and the coconut oil. You have to look for the consistency of a cheesecake base, but you can go by eye. In fact, I think the coconut oil could be reduced or omitted. It depends on how the flour and cream are mixed. Put in the mold leveling and reserve in the freezer.

For the filling: chop 40 g of hazelnuts to a paste. Since it is a very small amount, a little coconut oil can be useful, a scant tablespoon (this also depends on the grinder, some grinders do not work well with a small amount). Once the hazelnut cream is formed, sweeten with a date and a couple of teaspoons of soaking water (if you have made date paste, add according to your taste). It must be well integrated. Chop the other 15 g of hazelnuts a little coarser and add to the above, mixing with a spoon, for a crunchy effect. Add on top of the cake base, leveling, and again for the freezer.

For the topping (note that I had a little left over, you could reduce the quantities): it is to make a chocolate ganache. Place the chopped chocolate in a glass bowl, bring the cream to a boil and pour it over the chocolate. Mix until the cream is glossy and integrated. Store in the refrigerator to temper a little, then pour it on top of the cake and store again, I put it in the fridge. I did it overnight and the consistency was perfect.