Prep time: 
Cook time: 
Total time: 
  • 1 cup coconut cream
  • 1 cup roasted hazelnuts
  • 2 tablespoons coconut oil
  • 3 tablespoons cacao powder
  • 1 teaspoon natural vanilla essence
  • 3 tablespoons rice malt syrup or sweetener of your choice
  • Pinch of salt
  1. Roast hazelnuts for about 10 mins or until skin starts to peel off, let cool and with a tea towel vigorously rub the hazelnut so the skin comes off (don't worry if there is still some skin on).
  2. Place all the ingredients in a food proceossor or a high speed blender and blend until combined and creamy.
  3. Pour into two glasses and let them set in fridge for 2 hours.
  4. When you are ready to eat you may like to top with fresh raspberries and roasted hazelnut flakes.
Recipe by Life of Goodness at