Begin by preheating the oven to 180c and greasing or lining a loaf tin. Scatter the crushed hazelnuts on a baking tray and toast in the oven for 10 minutes.
Meanwhile in a large mixing bowl combine 3 teaspoons of coffee with 3 tablespoons of boiling water and combine. Next add the melted coconut oil, 60g Nush almond cheese and dairy free milk.
In a separate bowl sieve the flour and add the baking powder, light brown sugar and cinnamon.
Pour the wet ingredients into the dry and combine. Now finely chop the dates and fold into the mixture along with the toasted crushed nuts.
Empty the mixture into the loaf tin and bake in the oven for 50-55 minutes until a toothpick comes out clean.
Whilst the loaf cooks making the frosting by combining the remaining teaspoon of instant coffee with 1 tablespoon of boiling water and adding the remaining Nush almond cheese and maple syrup. Using a hand or electric whisk whisk until combine. Place in the fridge.
Allow the loaf to cool completely before removing it from the tin, smothering in Nush frosting and topping with chopped figs and the halved hazelnuts. Enjoy!
2 pots of Nush Almond MIlk Cheese
250ml dairy free milk
300g gluten free self-raising flour
4 teaspoons of instant coffee
60g crushed hazelnuts
60g hazelnuts (halved)
1 teaspoon of baking powder
150g light brown sugar
50ml melted coconut oil
1 teaspoon of ground cinnamon
2 tablespoons of maple syrup