INGREDIENTS
2 cups
Coconut milk, canned
3/4 cup
Chocolate hazelnut spread
2 tbsp
Maple syrup
1 1/4 cups
Quinoa flakes
2 tbsp
Cornstarch, organic
1
Filling
1/3 cup
Quinoa flour
1/4 tsp
Salt
1 tsp
Vanilla extract
1/3 cup
Coconut oil
1/3 cup
Hazelnuts
1
Crust
1 tbsp
Vodka or water