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- crust
- 1/2 cup oats
- 1 cup blanched almond meal
- 1/2 cup cacao powder
- 2 tbsp neutral oil
- pinch of salt
- 2 tbsp syrup
- filling
- 2 cups coconut cream
- 200g chopped chocolate
- 1/3 cup syrup
- 1/2 cup hazelnut butter
- process the base and smooth in a tart stamp, bake in the oven for 10' at 180°
- melt the chocolate, then blend all the custard filling and pour over the base
- refrigerate & then decorate with some raspberries
oct 18 2021 ∞
mar 2 2022 +
mar 2 2022 +