Hazelnut snicker pie

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Hazelnut snicker pie

Name: Hazelnut snicker pie
Prep time: 40 min
Total time: 40 min
Yield: 12 Porções
Ingredients: 1/3 cup Sunflower seed; 1/2 cup Hazelnuts; 1/2 cup Cashew Nuts; 1 tablespoon Coconut oil; 2 tablespoon Coconut Nectar; 5 unit(s) Jumbo dates; 1/3 cup Warm water; 1 tablespoon Peanut paste; 1 teaspoon Vanilla Extract; 1/2 coffee spoon Salt; 1 dessert spoon Coconut oil; 50 ml Coconut Milk; 100 g Chocolate 70%

🇧🇷Brazil

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(Português)

40 min(s)

12 servings

Vanessa Machado

@vanessamachadonutrichef

Ingredients
Recipe

Sunflower seed1/3 cup
Hazelnuts1/2 cup
Cashew Nuts1/2 cup
Coconut oil1 tablespoon
Coconut Nectar2 tablespoon
Jumbo dates5 unit(s)
Warm water1/3 cup
Peanut paste1 tablespoon
Vanilla Extract1 teaspoon
Salt1/2 coffee spoon
Coconut oil1 dessert spoon
Coconut Milk50 ml
Chocolate 70%100 g

Basic preparation method: toast the hazelnuts in the frying pan and remove the shell. Add all the ingredients to the food processor and blend until it becomes a solid paste. Line the bottom of a removable rim pan. Bake in the oven for 12 minutes at 180 degrees. Caramel. Blend all the ingredients in a food processor until it forms a paste and put it in the fridge. Ganache: melt the chocolate with the milk for 1.5 minutes in the microwave (stopping every 3 seconds) Assembly: add the caramel and ganache to the base of the pie and refrigerate. Finish with toasted hazelnuts, fleur de sel (optional) and white chocolate shavings. Place in the fridge for 2 hours and serve.

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Hazelnut snicker pie

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