For the ganache

1. Place the pieces of chocolate in a medium mixing bowl and set aside.
2. In a sauce pot add the coconut milk and salt and whisk.
3. Heat the milk mixture on medium high heat until smooth.
4. Pour the milk over the chocolate.
5. Make sure all the chocolate is covered. Let sit for 2 minutes.
6. Stir gently to incorporate the milk and chocolate.
7. When the chocolate is melted, the ganache should be smooth.
8. Place a piece of plastic wrap directly over the top of the ganache.
9. Place in the fridge for 2 hours.

For the base cake

1. Melt the chocolate.
2. Mix in a food processor the nuts for a 2 minutes until in small pieces.
3. Add chocolate to the nuts and mix together for 3 minutes.
4. Use a 10″ spring form in silicon so it won’t stick.
5. Press the nut mixture into the pan until having a thick base.
6. Put in refrigerator for 1hour.

Assemble

1. Mix the ganache with an electric hand mixer for 4 minutes on medium speed.
2. You want to make sure it’s smooth and not too liquid.
3. Put back in refrigerator if too liquid.
4. When the consistency easy to spread like a thick cream, pour on top of the base.
5. Freeze for 2 hours minimum before removing the silicon mold.
6. Store in refrigerator before serving and decorate as you wish.
7. You can store the rest of the cake in your freezer up to one month.