Super easy for beginners and pro’s 🙂 Have fun trying and show me your version!
1/2 cup medjool dates
1/2 cup hazelnuts
1/2 cup almonds
2 tbsp agave syrup
1 heaped tbsp raw cacao powder
3 tablespoons melted coconut oil
Blend all ingredients food processor. Mix longer if you like the nuts in a finer consistency. If you like it chunky do not blend longer than 15 seconds!
Scoop mixture into a 9″ springform pan.
With your hands (or if you like spoon), press the mixture into the sides and bottom of pan.
Freeze it while you are making the filling.
3 cups cashews, (soaked overnight)
3 tbsp agave syrup
2 heaped tbsp cocoa powder
2 tbsp coconut oil, melted
1/3 cup coconut creme (chilled, the upper part of the coconut milk :))
1 tsp vanilla extract
secret ingredient, optional: I put in some orange zest.“ Omg so good!!“
Can you substitute cashews for tofu cream cheese? The cashew make the filling gritty!!
Yes Sure you can try. If you have a good food processor the mixture shouldn’t be gritty.