Ingredients
Scale
- Crust:
- 1/2 cup (70g) hazelnuts
- 10 (90g) dates, pitted
- 2 Tbsp (15g) cacao powder
- Cream layer:
- 1/2 cup (70g) cashews, soaked in warm water for min. 6 hours
- 1/4 cup (65g) coconut cream
- 2 Tbsp (30ml) coconut oil, melted
- 1 Tbsp (20g) maple syrup
- Praline layer:
- 1/3 cup (85g) hazelnut butter
- 5 Tbsp (100g) maple syrup
- Chocolate layer:
- 120g iChoc super nut chocolate
- 1/8 cup (32g) coconut cream
Instructions
- Place the crust ingredients into a food processor and pulse until you have a sticky dough.
- Line a cupcake tin with baking paper stripes for easier removal and divide the crust dough into 6 equal pieces. Press them into the bottom of the cupcake mould and even out before placing them into the freezer.
- For the cream layer, place all ingredients into a high speed blender and blend for 1-2 minutes until smooth. Divide the cream among the 6 cake moulds and freeze for 30-40 minutes or until firm.
- For the praline layer, simply whisk the hazelnut butter and maple syrup together until smooth, then divide among the 6 cake moulds and even out. Place in the freezer until firm.
- Melt the chocolate in a water bath and add the coconut cream. Whisk together until smooth and divide equally among the 6 cake moulds. At this point you can add any decoration you’d like – chocolate pieces, crushed hazelnuts etc.
- Place in the freezer for a minimum of 5 hours and carefully remove them from the tin. Let defrost for 1-2 minutes before serving.
Description
As in all of my recipes, 1 cup equals 250 ml.