ESPRESSO HAZELNUT SLICE Gluten free : Dairy free : Refined Sugar Free : Vegan 1 cup pitted dried d
ESPRESSO HAZELNUT SLICE Gluten free : Dairy free : Refined Sugar Free : Vegan 1 cup pitted dried dates 2 shots espresoo + ¼ cup boiling water 1 cup (150g) cashews ½ cup raw cacao powder ½ cup (125ml) coconut milk ½ cup melted coconut oil 150g hazelnuts, skinned and roughly chopped Soak the dates in the coffee and boiling water for 5 minutes. In a food processor blitz cashews until they are a crumb then add dates, with coffee, raw cacao, coconut milk and coconut oil. Pour into a lined 20x12 loaf tin (or something of a similar size) and sprinkle hazelnuts all over the top. Press the hazelnuts in lightly with the back of a spatula. Place in freezer to set for 2-3 hours. Serve and eat directly from freezer - this part important as it will maintain the texture. Enjoy! + Serves… many - you really only need a small slice of this one but let’s say serves 20 so you have a reference and don’t eat tooooo much of it. -- source link
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