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- 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 +
mar 2 2022 +