(0)

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

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

METHOD

  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.

We love feedback

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!

  • Tags

  • Reviews

    Comments

    Leave a Review

    Your email address will not be published. Required fields are marked *

DON'T HAVE A LOGIN? REGISTER NOW

LOST PASSWORD?

Use of this site constitutes acceptance
of our User Agreement and Privacy Policy

Please use only a-z,A-Z,0-9,dash and underscores, minimum 5 characters
Minimum 8 characters
Please wait...

REGISTERED ALREADY? LOGIN HERE

Use of this site constitutes acceptance
of our User Agreement and Privacy Policy

Create your new collection