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Hazelnut snicker pie
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
12 servings
Vanessa Machado
@vanessamachadonutrichef- Ingredients
- Recipe
- Sunflower seed1/3 cup
- Hazelnuts1/2 cup
- Cashew Nuts1/2 cup
- Coconut oil1 tablespoon
- Coconut Nectar2 tablespoon
- Jumbo dates5 unit(s)
- Warm water1/3 cup
- Peanut paste1 tablespoon
- Vanilla Extract1 teaspoon
- Salt1/2 coffee spoon
- Coconut oil1 dessert spoon
- Coconut Milk50 ml
- Chocolate 70%100 g
- Basic preparation method: toast the hazelnuts in the frying pan and remove the shell. Add all the ingredients to the food processor and blend until it becomes a solid paste. Line the bottom of a removable rim pan. Bake in the oven for 12 minutes at 180 degrees. Caramel. Blend all the ingredients in a food processor until it forms a paste and put it in the fridge. Ganache: melt the chocolate with the milk for 1.5 minutes in the microwave (stopping every 3 seconds) Assembly: add the caramel and ganache to the base of the pie and refrigerate. Finish with toasted hazelnuts, fleur de sel (optional) and white chocolate shavings. Place in the fridge for 2 hours and serve.
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