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MINUTE BITES – CHOCOLATE HAZELNUT PIE



PIEDAY FRIDAY
gluten-free, refined sugar-free, vegetarian, paleo

Ingredients

Base:

Shortcrust pastry (⅔ of this pastry recipe) – https://www.youtube.com/watch?v=PuL3RE-2cA8

Filling::

1 cup chocolate hazelnut spread
1 cup coconut milk yoghurt.

Topping:

⅓ cup cacao nibs

Directions

Pre-heat oven to 350°F, 180°C, 160°C fan, Gas Mark 4.
Roll out the pastry.
Transfer pastry to a lined pie dish.
Bake of 10 minutes.
Allow to cool.
In a bowl, combine the hazelnut spread and coconut yoghurt.
Mix until light and fluffy.
Pour mixture into pastry shell.
Cover in plastic wrap. Refrigerate for 1 hour.
Sprinkle cacao nibs over the top.

Music from YouTube Audio Library:
Funk It Up Old School by Media Right Productions

MINUTE BITES WEEK 4 MENU

MONDAY MUNCH – PECAN COOKIES

TUESDAY TREAT – BANANA MUFFINS

ENERGY WEDNESDAY – CARROT CAKE SMOOTHIE

WEDNESDAY WORKSHOP – BLANCHING HAZELNUTS

ANYTHING CAN HAPPEN THURSDAY – CHOCOLATE HAZELNUT SPREAD

PIEDAY FRIDAY – CHOCOLATE HAZELNUT PIE

SATURDAY BAKE OFF – APPLE MUFFINS

ICE CREAM SUNDAY – VANILLA ICE CREAM


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