Want to level up your Toasted Hazelnut Experience?
Try this recipe!
1 cup cashews, soaked and drained (let them soak for 5 minutes)
1 can of unsweetened coconut cream (400ml)
5 medjool dates, softened for 5 minutes and drained
1/2 tsp Bourbon Vanilla bean
1 1/2 cups dairy-free chocolate chips
1/4 Maple Syrup
1. Begin by blending the cashews, coconut milk, vanilla, and dates until smooth.
2. Pour the mixture into a square mold and freeze for 2-3 hours.
3. Melt the chocolate.
4. Coat the coconut bars with the chocolate mixture and return them to the freezer for 5 minutes.
Voilà! Healthy Dessert in the plate!
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