INGREDIENTS
120 g
/ 1 1/4 cup almond flour ( (to my UK readers - ground almonds work fine here))
70 g
/ 3/4 cup unsweetened shredded coconut
1
medium egg
200 milliliters
coconut cream
50 milliliters
/ 1/4 cup coconut oil (melted)
10
drops stevia (or more, depending on your sweet tooth)
2 tbsp
and 1 tsp cacao powder (unsweetened )
1 tsp
vanilla essence
salt
small handful of chopped hazelnuts to garnish