• base
    • 1 + 1/2 cup roasted hazelnuts
    • 1 cup pitted dates
    • 1 tbsp syrup
    • 2 tbsp cacao powder
    • 1 tbsp coconut oil
  • filling
    • 300g packet organic silken tofu
    • 1/2 cup choc hazelnut spread
    • 2 tbsp syrup
    • vanilla extract
    • pinch of salt
  • for the base process all the ingredients until sticky, press into the side & base of mini tart tins
  • for the filling blend all the ingredients in a blender until smooth, pour over the base
  • decorate with berries and chopped nuts
oct 18 2021 ∞
mar 2 2022 +