for crust

  • 1 cup hazelnuts (without skin)
  • 1 tbsp chiaseed
  • 2 tbsp water
  • 1 tbsp plantbased milk
  • 1 tbsp maple syrup
  • 1 tbsp raw cacao
  • 8 medjool dates depitted

for filling

  • 300 grams vegan cream cheese
  • 3 tbsp hazelnut paste
  • 2 tbsp maple syrup
  • 3 tbsp coconut oil melted
  • 10 grams white *kuzu
  • 1 tbsp water


Start by soaking the dates in a bit of warm water. In a small bowl mix the chia seed with the water, stir and set aside.

Drain the dates and discard the water.

Mix all the ingredients in a food processor until a sticky ‘dough’ starts to form. Press the ‘dough’ in a baking tray to your choice. (I used a round pie tray of 22 cm) and place in the freezer while you prepare the filling.

Mix the kuzu with 1 tbsp of water, stir until it starts to form a thick substance. Mix all the ingredients in a food processor or in a standing mixer until everything is well incorporated and it colours a light brown. Taste for sweetness and hazelnut flavour. Add hazelnutpaste or maple syrup to adjust the taste to your liking.

Pour the filling over the crust and place in the freezer for at least three hours. Take out of freezer 30 minutes for serving. Decorate with raw cacao powder or cinnamon powder.


  • serves: 10-12
  • prep. time: 20 minutes waiting time 3 hours

*Kudzu starch (called kuzu in Japan) is made from the kudzu root and is traditionally used in Japan for its thickening properties and in the making of wagashi (traditional Japanese sweets). When used as a thickener it acts like other starches such as cornstarch or arrowroot, but it has superior flavor and texture. You can buy kuzu in organic stores.