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Preheat oven to 180 °C. Line a baking sheet with non-stick baking paper.
Mix 10 g ground chia seeds with 50 ml of water. Stir and let it rest for a couple of minutes to thicken.
Melt coconut cream in a medium pot over low heat. Stir until smooth. Let it cool down a bit.
Mix all dry ingredients in a bowl: teff flour, white rice flour, tapioca, ground roasted hazelnuts, raw cacao powder, coconut sugar, roughly chopped roasted hazelnuts, and baking powder.
Add 1-2 tablespoons coconut oil (melted), melted coconut cream, and chia seed mixture to the bowl with dry ingredients. Use a hand mixer and mix briefly until it all comes together. Adjust sweetness if needed.
Flatten the dough onto a baking sheet (approx. 20 cm in diameter) and bake for 18-20 minutes.
Once the crust is done, let it cool down completely. The crust will continue to firm up while cooling.
Using a tablespoon, spread the chocolate sauce (see below) over the crust and top with berries.
Melt dark chocolate (85% cacao) over low heat in a medium pot. Stir until smooth. Let it cool down a bit.
Add coconut cream (see Note on coconut cream below), melted chocolate, and agave syrup to the blender and blend for 10-15 seconds until smooth (don't overdo it or the sauce will be too thin and/or runny).