Hazelnut caramel pie



1 cup almond flour

1/2 cup coconut flour

1/4 cup coconut oil

1/4 cup maple syrup

1 tsp vanilla

Mix and spread onto cake pan then refrigerate


1 cup dates soaked in boiling water for 10 minutes

1 cup hazelnut butter

1 tbsp cocoa

Blend all 3 ingredients, add almond milk as required until reaching a smooth texture.

Pour on the crust. Freeze for 30 minutes then pour melted chocolate on top.

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