I don't try often in desserts and among my favorite ones there are raw food ones, which use healthy sugars and nourishing and healthy ingredients.

30 g hazelnuts
10 g almonds
15 g coconut flour or coconut rapè
3 dried figs (about 30 g)
5 tablespoons maple syrup
1 avocado (or 300 gr tofu silken + 1 spoonful of coconut butter)
4 tablespoons raw cocoa (15gr)

For the raw cheese cake avocado and cocoa we start from the base.
In a chopper, cut hazelnuts, almonds, dried figs and coconut into small pieces.
Add a spoonful of maple syrup to compact the mixture and create the base in the pan. Crush it well and flatten it evenly. Now let it rest in the freezer while you finish the preparation.
Clean the avocado, pour the pulp into a bowl, add the cocoa and 4 tablespoons of agave syrup. Stir until you get a smooth and frothy mixture (it won't take long).
Taste the cream and adjust the sweetness to your taste.

Now pour the avocado mousse onto the base, leveling it evenly.
Insert the pan in the freezer and leave to compact for at least 3 hours.

If you use tofu instead of avocado, add 1 tablespoon of coconut butter to the dough to make it softer.

Before serving, keep the cake at room temperature for about 1 hour out of the freezer, but if it's August and it's 30 ° C ... it takes less time :)

Decorate as you like with hazelnut grains (as in the photo) or for example strawberries, grapes or other.