Directions 1. To make the crust: grind the oats, coconut, hazelnuts and sugar into flour in a high powered blender (I prefer the Blendtec twister jar attachment for jobs like this) or food processor. Add the coconut oil and blend until you have a crumbly dough that holds its shape when pressed between two fingers.
2. Press into the bottom of a lined springform pan (I used a 6"). Leave in the fridge.
3. To make the ganache: blend everything until smooth and delicious! It will be very liquidy at this point but not to worry: it hardens up.
4. Pour over your crust and leave in the fridge overnight.
If you wanna make the baobab drizzle: melt the coconut oil in a small pot and whisk in the other ingredients; after a moment it will become a lovely caramel mixture. Drizzle this over your cake and decorate with some chopped hazelnuts. Slice and enjoy!