- base
- 1/2 cup hazelnuts
- 1/8 cup sunflower seeds
- 1/2 cup pitted dates
- 1/2 tbsp cacao powder
- water if needed
- filling
- 2 cups cashews, soaked overnight
- 4 tbsp syrup
- 1 cup melted cacao butter
- 2 tbsp hazelnut butter
- topping
- chopped hazelnts
- chocolate chunks
- method
- process all the base ingredients, press into cupcake stamps
- mix all the filling ingrediets in a blender but the cocoa butter, until combined
- then, while blending, 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 27 2021 ∞
mar 2 2022 +