Choc Hazelnut Freezer Pie
Servings
20
Servings
20
Ingredients
  • 1cup hazelnuts
  • 1/2cup sunflower seeds
  • 8 dried datespitted
  • 2 avocadoesmashed
  • 1/3cup cacao/cocoa powder
  • 1/4cup maple syrup
  • salt
  • 1/4cup coconut oil
  • 1tsp Natvia
Instructions
  1. 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.
  2. In a food processor, grind a 1/4 cup of the hazelnuts into a fine meal.
  3. 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.
  4. 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.
  5. 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.
  6. Serve frozen. Slice into 20 slices, one slice is one serve.
Recipe Notes

161 calories per serve

Print Recipe
Choc Hazelnut Freezer Pie
Course Desserts
Cuisine Chocolate
Servings
Ingredients
  • 1 cup hazelnuts
  • 1/2 cup sunflower seeds
  • 8 dried dates pitted
  • 2 avocadoes mashed
  • 1/3 cup cacao/cocoa powder
  • 1/4 cup maple syrup
  • salt
  • 1/4 cup coconut oil
  • 1 tsp Natvia
Course Desserts
Cuisine Chocolate
Servings
Ingredients
  • 1 cup hazelnuts
  • 1/2 cup sunflower seeds
  • 8 dried dates pitted
  • 2 avocadoes mashed
  • 1/3 cup cacao/cocoa powder
  • 1/4 cup maple syrup
  • salt
  • 1/4 cup coconut oil
  • 1 tsp Natvia
Instructions
  1. 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.
  2. In a food processor, grind a 1/4 cup of the hazelnuts into a fine meal.
  3. 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.
  4. 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.
  5. 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.
  6. Serve frozen. Slice into 20 slices, one slice is one serve.
Recipe Notes

161 calories per serve