50 g dark chocolate. I use 100%
2 tbsp cocoa butter
1 tsp coconut oil
1 cup cashew and pecan nuts
2 tbsp sesame seeds
10 drops stevia with caramel
1 can full fat coconut milk
2 tbsp hazelnut & almond butter from Monki
1 tbsp water
1/2 tsp agar agar powder
pinch of salt
few leaves of mint
Cut the mango into small cubes. Whirl the almonds and nuts in a blender or food processor. Repeat until it’s been finely chopped.
Melt the chocolate, cocoa butter and coconut oil over water on low heat. Mix in stevia, nuts and sesame seeds. It’s supposed to be thick.
Put your crust into a springform pan, either a large one or 3-4 small ones. Press down with fingers to firmly place it into the pan. Freeze for 15 minutes.
Let the agar agar powder rest in the water for 15 minutes. Put the coconut milk, hazelnut and almond butter and a pinch of salt in a saucepan. Stir till smooth while heating to boiling point. Mix in the agar agar blend and boil on low heat for 3 minutes. Let it cool down, but whisk regularly to prevent it from clumping.
When it has cooled down pour it on the crust and let it rest until it’s stiff. When ready take it carefully out of the pan/pans and decorate with the mango cubes and mint.
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