Ingredients
- For the base:
- 1½ cup Plain Flour
- 1½ cup Almond meal
- 2 tbsp Natvia
- ¼ tsp salt
- 2 tsp Vanilla Extract
- ⅓ cup Vegetable oil
- ⅓ cup soy or almond milk
- For the filling:
- 240g Dark chocolate (dairy free) broken into pieces
- 160g Silken tofu
- 2 tsp Vanilla Extract
- 3 tbsp Natvia
- 25ml Espresso or Instant coffee
- 35g hazelnuts, roughly chopped
Directions
- Preheat oven to 160°C. Grease a 20cm spring form tin with oil.
- To make the base, combine flour, almond meal, salt and Natvia in a bowl, then add in vanilla, oil and milk.
- Mix well until it comes together as a ball. Press evenly into base of the tin with a little coming up the sides to form a crust.
- Prick the base and blind bake for 10-15 minutes or until golden. Remove from oven to cool.
- To make the filling, melt chocolate in a bowl in the microwave or over a saucepan of simmering water, until smooth.
- Allow to cool slightly. Combine tofu, vanilla, Natvia and coffee with melted chocolate in a blender and process until smooth
- Pour filling into cooled base and bake again for a further 20 minutes. Remove and let cool before slicing to serve.
