Preheat oven to 180 °C. Line a baking sheet with non-stick baking paper.

To prepare chia eggs simply grind chia seeds in a coffee grinder. Mix 1 tablespoon of ground chia seeds with 3 tablespoons of water. Stir and let it rest for 5 minutes to thicken.

Melt the coconut oil and coconut cream in a medium pot over low heat. Stir until smooth. Let it cool down a bit.

Mix dry ingredients in a bowl: teff flour, rice flour, tapioca, ground hazelnuts, cacao powder, coconut sugar, baking powder.

Now add melted coconut oil and coconut cream plus chia eggs to the bowl. Use a hand mixer and mix for a couple of minutes until it all comes together. Adjust sweetness if needed.

Add roughly chopped hazelnuts to the mixture and mix it again (best by hand).

Flatten the dough onto a baking sheet and bake for approx. approx. 15 minutes.

If you want, you can gently slice it before baking.

Let it cool down a bit. The crust will continue to firm up while cooling.