- base
- 1/2 cup hazelnuts
- 1/8 cup sunflower seeds
- 1/2 cup pitted dates
- 1/2 tbsp cacao powder
- water if needed
- filling
- 1 can of coconut milk
- 1 + 1/2 cups cashews, soaked overnight
- 2 tbsp cacao powder
- 1/3 cup melted cacao butter
- 1/3 cup choc hazelnut spread
- 2 tbsp syrup
- 1/2 tsp ground espresso powder
- topping
- chopped hazelnts
- chocolate chunks
- hazelnut butter
- method
- process all the base ingredients, press into a cake stamp
- mix all the filling ingrediets but the cocoa butter, until combined
- then, while mixing, add slowly the melted cocoa butter until incorporated
- pour over the base and place in the freezer for at least four hours
- decorate and serve
oct 19 2021 ∞
mar 2 2022 +