1/2 cup almonds, from Rapunzel (let them sit in water over night, or for a couple of hours if you’re in a hurry)
1 and 1/2 cup nut mix; hazelnuts and pecan, from Rapunzel
50 g dark chocolate (85 – 100%)
1/2 cup gluten-free oats
1/2 cup roast coconut flakes
3 tbsp coconut flour
2-3 tsp yacon syrup
1/2 cup oat milk, or almond milk
1 tsp pure vanilla powder, from Rapunzel
1/2 tsp salt
Whirl the almonds and nuts in a blender or food processor. Stop and scrape the sides occasionally to get the almonds and nuts down near the blades. Repeat until it’s been finely chopped. Put in a large bowl.
Chop the chocolate finely and add to the bowl.
Then add the gluten-free oats, roast coconut flakes and coconut flour to the mix.
Stir together plant milk, yacon syrup, vanilla and salt in a different bowl. Pour into the dry ingredients. Mix and knead together with your hands. Add more plant milk if needed.
Scoop your crust into a spring form pan, either a large one or few small ones. Press down with fingers to firmly place the crust into pan. Freeze for at least an hour.
Whipped coconut cream with vanilla is nice as a topping. This time I made layers of the cream and berries. That kind of decoration is quite festive.
This recipe is sponsored by Rapunzel.
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