Paleo Nutella cake — Meal
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Macros (per serving)

Fat

68%

(46 g)

Protein

5%

(8 g)

Carbs

27%

(42 g)

33 g Net,

9 g Fiber

613 Calories (per serving)

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Cakes

Paleo Nutella cake

Ingredients

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Pie

1

For the base:

Medjool dates

250 g

Pecans

200 g

For the filling:

Hazelnuts

250 g

Coconut milk

240 ml

Maple syrup

120 ml

Cocoa powder

75 g

Vanilla powder

12 tsp

Coconut oil (melted)

80 g

Ghee (melted)

50 g

Instructions

Difficulty

Normal

Prep time

3 hr 20 min

1

Line the bottom of a round springform cake tin (8 inch diameter) with parchment paper.

2

Remove the seed from the dates and then finely grind the dates in a food processor for a few seconds.

3

Add pecans and grind into a granular mass.

4

Spread the mixture over the bottom of the springform tin and press firmly.

5

Grind the hazelnuts into flour in a food processor or blender and then add coconut milk, maple syrup, cocoa and vanilla powder. Grind in a few minutes into a smooth paste.

6

Add coconut oil and ghee and grind until the fat is completely absorbed in the mixture.

7

Spoon the filling onto the cake base and smooth it out with the back of a spoon. Let the cake set completely in the fridge for approximately 3 hours.

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Details

Allergens

Nuts, Chocolate

Diet

Paleo, Vegetarian, Sirtfood

Course

Snack

Cooking equipment

Food processor, Cake mold (22cm)

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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