Print Chocolate, hazelnut and mocha cheesecake Ingredients Crust 100 g cashews roasted 100 g hazelnuts roasted 2 tablespoons coconut oil 2
tablespoons agave Hazelnut filling 200 g cashews previously soaked for minimum 4 hours 100 g dates previously soaked for minimum 1 hour 10 tablespoons -LSB-...]
Not exact matches
I used
agave instead of honey and replaced some of the coconut flour with a few
tablespoons of
hazelnut flour.
I used 3/4 cup coconut sugar instead of
agave / honey, 2
tablespoons hazelnut milk, 1/4 cup chocolate chips, and sunflower oil instead of shortening.
For dressing 1 small shallot, minced 2
tablespoons champagne vinegar Juice of 1 lime 2
tablespoons soy sauce 1 teaspoon
agave nectar 2 teaspoons
hazelnut oil 1/4 cup olive oil 1/4 teaspoon kosher salt 1/4 teaspoon black pepper
1 (15 or 24 - ounce) can garbanzo beans, drained and rinsed or 1 1/2 cup cooked beans 1 TBS olive oil, plus 3
tablespoons 1 cup shelled
hazelnuts, macadamia nuts or whatever you have raw 1 cup raw almonds 3/4 tsp
agave 1 TB chopped fresh rosemary leaves 1 TB chopped fresh thyme leaves 1 tsp coarse sea salt like Celtic Sea Salt 1/2 — 1 tsp cayenne
In a small bowl, combine 1
tablespoon agave, 1/4 t salt, and cayenne with
hazelnuts.
Print Chocolate and
hazelnut slices Ingredients First layer — Crust 100 g almonds roasted 100 g
hazelnuts roasted 20 g rolled oats 200 g dates previously soaked for minimum 1 hour 3 - 4
tablespoons cacao powder 3
tablespoons coconut oil 1
tablespoon agave for extra sweetness -LSB-...]
Model Chocolate ~ Frosty Berry 60g cacao butter, chopped fine 1
tablespoon rice bran oil 2
tablespoons cashew or
hazelnut butter 1
tablespoon raw
agave...