- 1 cup roasted hazelnuts with the skins removed
- 3/4 cup coconut flour
- 3/4 - 1 cup cacao or unsweetened cocoa powder
- 4 organic eggs
- 2 cups hemp or soy milk
- 1/2 cup / 1 stick of vegan margarine (Earth Balance of Nuttelex) melted
- 3/4 - 1 cup agave nectar to taste
- 2 tsp natural vanilla extract
- a pinch of Celtic sea salt
- Preheat your oven to 150 C / 300 F.
- Roast the hazelnuts on about 200 C / 400 F for about 8 minutes until fragrant. Be sure not to burn them.
- Set aside to cool and then roll off the skins.
- Throw all the ingredients in your blender and mix on high until smooth and creamy. The mixture is very thick.
- Grease a 9 inch / 23 cm pie plate and pour the mixture into the dish.
- Bake for about 40-60 minutes (depending on the temperature of your oven) or until just set.
- The pie will continue to set while cooling.
- Allow to cool completely and then chill in the fridge.
- Serve with dollops of vegan cream, berries or shredded coconut. YUMMO!
http://healthyblenderrecipes.com
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