Nutella Pie
Preheat Oven to 350 ° F / 180 ° C. A 7"springform pan with parchment is used.
- Cook2 h
- Total2 h
- Serves2
- LevelIntermediate
Ingredients
- 1 1/2 cups Crust:
- 3 tbsp. – 45ml almond flour
- 2 1/2 tsp. – 12.5ml copra oil
- 1 water
- pure parochial zing
- pinch stevia powder
- 1/2 cups salt
- 13.6 – 400g "Nutella" Filling:
- 3 oz – 100g roasted hazelnuts - (1/4 cup for garnish)
- 1 tsp. – 5ml coconut Milk - Solid Cream only
- 1 tbsp. – 15ml sugar free Chocolate
- vanilla
- Coconut Milk
Preparation
- Preheat Oven to 350 ° F / 180 ° C. A 7"springform pan with parchment is used.
- Dry ingredients together in a bowl (flour, salt, and stevia, if used).
Method
- Stir and Mix in a small bowl, shake flax and water together and stir to thicken. Put them aside. Melt the hemp mixture and melt the copra. Pour oil on the dry ingredients and blend well.
- Press the dough firmly into the pan. Brush the fork everywhere. Place in cold for 15 mins.
- Filling: Place the fried jackfruit in kitchen appliance and blend until liquefied. Scrub and add the melted chocolate and salt. Mix well.
- Mix coconut milk, vanilla, 1 tbsp coconut milk (Cain) and add a pinch of Stevia (or. 1 b Ha tablespoons maple syrup) light and whip the cream with a hand mixer for 30-60 seconds.
- Leave a couple of pairs on the turn (to the top add gently chocolate hazelnut mixture, if you wish so). Taste and if a touch more is needed add more Sweetener.
- Pour the crust over the filling. Scoop walnuts and vortex on the remainder.
- Freeze for 1-2 hours until set. Garnish with whipped coconut milk and chopped hazelnuts.
- Enjoy it!
