Crust:

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!