These are the free-from recipes you'll need for making my version of this recipe by Nigella Lawson
https://cookpad.com/us/recipes/333073-vickys-cashew-nut-cream-cheese
https://cookpad.com/us/recipes/367890-vickys-homemade-nutella-no-nut-chocolate-spread
https://cookpad.com/us/recipes/336555-vickys-digestive-biscuits-gf-df-ef-sf-nf
And here is a guide from Sarah on how to toast hazelnuts
https://cookpad.com/us/recipes/337289-preparing-and-roasting-hazel-nuts
Crush up the digestives. I do this by placing them in a ziplock bag and beating them with a rolling pin. You can just throw them in a food processor and achieve the same thing
Add in the softened butter, 3 tbsp chopped nuts and 1 tablespoon of the nutella. Heat in the microwave to melt the butter and nutella (or melt those separately, it doesn't much matter which way you choose) and mix together to form the crumb base
Press the crumb evenly into the bottom of a 9" springform cake tin and set aside in the fridge to chill until you complete the filling
Beat the cream cheese and icing sugar together then add the rest of the nutella and beat into a smooth paste * there are vegan store bought cream cheeses now that are coconut based such as Violife Creamy brand
Pour over the chilled crumb base and smooth the top by banging the tin on the kitchen countertop a few times
If using the decorative chopped nuts sprinkle them over the top. It looks very pretty and gives a wow factor if you present this at a special event. You can pile some whole hazelnuts in the centre to make it even more dramatic
Chill in the fridge overnight to set well before serving. For perfect slices, freeze for 3/4 hour before cutting
Based on an original recipe by Nigella Lawson
