This Nigella Lawson recipe has been adapted to be as dairy-free as possible
Ingredients
- 200 grams digestive biscuits
- 75 grams soft unsalted butter
- 300 grams of Islands Cocoa and Hazelnut Spread (at room temperature)
- 100 grams chopped toasted hazelnuts
- 500 grams Violife vegan cream cheese (at room temperature)
- 60 grams icing sugar (sifted)
METHOD
Break the digestives into a rubble and add the melted butter and mix until it starts to clump and you have a damp, sandy mixture.
Tip into a 23cm/9inch round springform and press into the base either using your hands or the back of a spoon. Place in the fridge to chill.
Beat the cream cheese and icing sugar until smooth and then add the Cocoa and Hazelnut Spread to the cream cheese mixture, and continue beating until combined.
Take the springform out of the fridge and carefully smooth the Nutella mixture over the base. Scatter the chopped hazelnuts on top to cover and place the tin in the fridge for at least eight hours or overnight.
Serve straight from the fridge for best results.
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