Avril Supermarché Santé

View Our Recipes Print


Preparation time: 20 minutes + rest of 2 hours in the freezer

Cooking time: None

Servings: 8 to 10 portions


For the crust:

2/3 cup lightly toasted hazelnuts
10 Medjool dates
1/3 cup unsweetened shredded coconut
1 tbsp coconut oil

For the ganache:

1 1/2 cups cooked black beans (rinsed and drained)
2-3 Medjool dates
1 ripe banana
6 tbsp hazelnut butter
1/3 cup almond milk
100 g semi-sweet dark chocolate
2 tbsp pure cocoa

For the filling:

1/2 cup toasted and coarsely chopped hazelnuts (or other nuts)
50 grams melted dark chocolate + 1 tbsp almond milk or vegan cream 

To decorate, rosebuds / shredded coconut / fresh fruit / etc.



  1. On medium heat, toast (2/3 + 1/2) cup of hazelnuts for 5 minute. Reserve 1/2 cup for the final garnish.
  2. In a food processor, blend coarsely 2/3 cup of toasted hazelnuts. Add the dates, coconut oil and shredded coconut and mix a few more seconds or until the mixture become grainy.
  3. Press into a greased springform pan of  20 cm in diameter. Refrigerate.

Preparation of the ganache:

  1. In a food processor, combine the black beans, dates, banana, hazelnut butter, almond milk and melted dark chocolate.
  2. Mix for a few minutes, until it become a creamy and smooth ganache.
  3. Pour over the cooled crust.
  4. Cover the pan with plastic wrap, and let the cake stand in the freezer for 2 hours.

Making the filling:

  1. Remove cake from the freezer at least 60 minutes before eating.
  2.  For presentation, sprinkle the toasted hazelnuts, melted chocolate, coconut and rose petals. During the summer, I like to cover the ganache with a small mountain of fresh berries. It is also delicious!


Avril recommends developing this recipe with organic and local foods whenever possible.

Get your ingredients