Vegan Hazelnut Mocha Slice - Refined Sugar Free
Hazel & Cacao: Hazel & Cacao
Recipe type: Dessert
- BASE:
- 1½ cup lightly roasted hazelnuts
- 1 cup pitted dates
- 1 TBSP maple syrup
- 2 TBSP cacao powder
- FILLING:
- 2 cups cashews ( soaked for 3-4 hours or overnight)
- ½ cup cacao butter
- ½ cup maple syrup
- 1 TBSP organic decaf instant coffee granules
- ¼ cup almond or hazelnut milk
- 1 tsp vanilla extract
- extra cacao powder for dusting
- For the base: add hazelnuts to a food processor and process until well broken down. All remaining base ingredients and process again until sticky.
- Press down the base evenly to the bottom of a lined square baking tin and set aside
- For the filling: meltdown cacao butter over low heat until liquid.
- Add all the filling ingredients to a high-speed blender and blend until smooth. I generally add the cacao butter last so that it doesn't solidify.
- Pour filling evenly over the base and smooth with a spatula.
- Place in freezer to set for 3-4 hours
- Allow to thaw slightly and cut into slices, dust with extra cacao powder and decorate with hazelnuts or coffee beans if desired.
Recipe by Talida Voinea at https://talidavoinea.au/vegan-hazelnut-mocha-slice-refined-sugar-free/
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