This week we’re banging together a naughty little Hazelnut and Strawberry vegan number for you, after many requests!
Firstly, we’re going to want to bang our dates and whole hazel nuts into the food processor, slap the cacao powder in with it and a whole limes worth of zest with a dash of coconut oil, this will be the glue to hold it all together. Also add some date syrup for a touch of sweetness. Blast it in the blender, but not for too long, just want to break up the basics.
Get your moose rings out and gently spoon the mix into those bad-boys (around two tablespoons per ring), find something that fits inside your rings and gently press them down, bang in the fridge to set.
Now for our chocolate hazelnut layer; get the food processor cleaned up and bang in your dates, hazelnut butter, some coconut sugar and hazelnut milk, splash in a touch of maple syrup for a tad of sweetness, also some cacao powder and your cacao butter, and lastly, your carob powder. Blast it in the blender until nice and smooth then add in your hazelnuts and bang into a piping bag. Get your moose rings ready and fill them up (about half way). Once filled, bang back into the fridge to set (they need to be set before you add the next layer).
Now for the strawberry layer; first, add the soaked cashews into your blender alongside your fresh, zingy strawberries and some strawberry powder (just to enhance the flavour), also add in your coconut oil (this will hold it together), add a touch of vanilla essence and your maple syrup with your freeze-dried strawberries. Give this a good old whizz in the blender until smooth. When that’s done, bang it in a piping bag and add it into your moose rings (make sure that bottom layer is set before hand). Once added in, level off with a pallet knife and decorate with whatever you desire!
And there you have it, your hazelnut and strawberry vegan banger, naughty!
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