| Servings |
serves
|
Ingredients
Base
- 4 tbsp coconut oil melted
- 2 tbsp cacao powder
- 8 tbsp dessicated coconut
- 4 tbsp pure maple syrup or rice malt syrup
Topping
- 300 g hazelnuts soaked in water for 8 hours
- 1/3 cup pure maple syrup or rice malt syrup
- 4 tbsp almond milk/ or milk of choice
- 1 tsp natural vanilla extract
- 4 tbsp coconut oil
- 1/3 cup cacao powder
- Pinch of salt
Ingredients
Base
Topping
|
|
Instructions
- Line a 20cm springform cake tin with baking paper.
- To make base, mix coconut oil, desiccated coconut, cacao and syrup until thoroughly combined. Press into dish and refrigerate to set.
- Drain and rinse soaked hazelnuts. Place in food processor and blitz until finely ground.
- Add maple syrup, vanilla, salt and milk. Process until soft and creamy.
- In a saucepan over a low heat, melt coconut oil and cacao. Add to hazelnut mixture and combine.
- Spoon mixture over cake base, smooth top and refrigerate till firm.
Recipe Notes
Recipe makes 12 serves at 357 calories per serve