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- crust
- 1/2 cup oats
- 1 + 1/2 cup hazelnut meal
- 2 tbsp neutral oil
- 2 tbsp syrup
- filling
- 1 cup cashwes, soaked overnight
- 1/2 cup cacao powder
- 1/2 cup syrup
- 1/3 melted cacao butter
- 2 tbsp almond milk
- pinch of salt
- vanilla extract
- process the base and smooth in a tart stamp, bake in the oven for 10' at 180° or until golden
- melt the cacao butter, then blend all the custard filling and pour over the base
- refrigerate for about 2-3 hours, decorate with some hazelnuts
oct 18 2021 ∞
oct 18 2021 +
oct 18 2021 +