You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!

  • Servings  16


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


  1. Preheat oven to 160°C. Grease a 20cm spring form tin with oil.
  2. To make the base, combine flour, almond meal, salt and Natvia in a bowl, then add in vanilla, oil and milk.
  3. 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.
  4. Prick the base and blind bake for 10-15 minutes or until golden. Remove from oven to cool.
  5. To make the filling, melt chocolate in a bowl in the microwave or over a saucepan of simmering water, until smooth.
  6. Allow to cool slightly. Combine tofu, vanilla, Natvia and coffee with melted chocolate in a blender and process until smooth
  7. Pour filling into cooled base and bake again for a further 20 minutes. Remove and let cool before slicing to serve.

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So comment below and if you decide to make it yourself, be sure to share it with us. We can't wait to hear what you think!

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