Serves 8 – Vegan recipe
240g hazelnuts grounded
80g dates, pitted, soaked in warm water for 1 hour, then drain and chop
1 tbsp coconut oil
2 tbsp cacao powder
60ml golden syrup ( or maple syrup)
120g cacao powder
250ml coconut oil
sea salt flakes
zest of an orange
fresh red berries
Line a 20cm round cake tin with cling film.
Place all the base ingredients in a food processor and blitz until you have a sticky consistency.
Spoon the mixture into the lined tin, spread and gently press evenly into the side and base of the tin, place in the fridge for 30 minutes.
Meanwhile in a small saucepan over a medium heat, melt the coconut oil, then add the cacao and syrup. Mix well and pour into the set base.
Sprinkle over a pinch of sea salt and orange zest, return to the fridge to set for 3 hours.
Garnish with fresh red berries or a slither of fresh orange. This dessert is rich, so only a small slice is required per serving.