Are you keen to find a healthier way to indulge this Christmas? This desert is a great place to start!
Like many of you, we are in love with Little Bird's products and their beautiful cafe - The Unbakery. They've kindly given us a peek at a recipe from their new book - Little Bird Goodness and we're so excited to try it out for Christmas! This recipe is raw, vegan and gluten-free and the filling is what Little Bird likes to call their 'raw ode to Nutella'. Topped with sumptuous, activated hazelnuts, it makes a perfect soft and crunchy Nutella-y dessert. And, as hazelnuts are high in good fats, vitamin E and vitamin B along with other minerals to help your skin glow and regulate a healthy blood pressure, this desert is basically a health food.
Make time: 45 mins | Setting time: 6 hours | Makes: 1 medium slab or about 12 portions | Equipment required: food processor, blender
½ cup little bird organics activated hazelnuts
½ cup cashews
½ cup dried coconut
1 cup pitted dates
¼ cup + 2 tbsp cacao powder
pinch sea salt
pinch vanilla bean powder
2 tbsp melted cacao butter
¾ cup little bird organics activated hazelnuts
½ cup hazelnut milk
¾ cup organic maple syrup
pinch sea salt
optional — 1 tsp of hazelnut extract
⅓ cup + 2 tbsp melted cold-pressed coconut oil
¼ cup melted cacao butter
¼ cup cacao powder
1 ½ cups little bird organics activated hazelnuts
In a food processor, blend hazelnuts, cashews and coconut into a coarse couscous texture. Add the dates, cacao, salt and vanilla powder and blend until combined and mixture slightly sticky. Add the melted cacao butter and pulse a few times until well incorporated.
Line a small rectangular container or tin (approximately 12 x 15 cm) with plastic food wrap. Press mixture firmly into the tin - it will need to be approximately 4 - 5 mm thick on the bottom to maintain the structure. Place in refrigerator while you're making the filling.
Place hazelnuts, hazelnut milk, maple syrup, salt and hazelnut extract (if using) in high speed blender, blending well until very smooth. With the blender still running, slowly pour in melted coconut oil and cacao butter and blend until completely combined into the mixture. Lastly, add cacao powder and blend until completely incorporated. Pour into prepared base, spreading well with a spatula.
Top with activated hazelnuts, pressing them down slightly into the cream so they are partially submerged.
Leave to set in the refrigerator for approximately 6 hours. Once set cut into 3 cm x 6 cm rectangles and store in the fridge for 1-2 weeks.
Keen to try more recipes from Little Bird Goodness? Get it now at our Wellington store!