Make base by combining 1/2 a cup of hazelnuts, with the sunflower seeds and dates in a blender and mix until well combined. Press into the bottom of a lined spring form tin and place into the freezer.
In a food processor, grind a 1/4 cup of the hazelnuts into a fine meal.
Make filling by placing the avocado, 3 tablespoons of the cacao/cocoa powder, maple syrup, a pinch of salt and the hazelnut meal in a blender and mix until smooth. Pour on top of base, spread over with a knife to smooth and return to the freezer.
Make the final layer by combining coconut oil, Natvia and remaining cacao/cocoa powder in a saucepan over a low heat, mix until melted and combined.
Remove pie from the freezer and pour over the final layer. Chop the remaining 1/4 cup of hazelnuts and sprinkle over the top of the pie. Return to the freezer for 2 hours.
Serve frozen. Slice into 20 slices, one slice is one serve.
161 calories per serve
Put this on your to-do list over the holidays, you won’t be disappointed! Want more Christmas recipes?
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