1¼ cups heavy whipping cream or coconut cream
3 tbsp erythritol (Swerve Confectioners)
7 oz. (1½ cups) Lilly’s sugar-free dark chocolate, stevia sweetened
3½ oz. butter
1 pinch sea salt
1½ cups (7 oz.) hazelnuts, roughly chopped
¾ cup (3½ oz.) pumpkin seeds
1️⃣ In a saucepan, bring heavy cream and sweetener to a boil. Let it simmer for a couple of minutes until creamy. Turn off the heat.
2️⃣ Cut the chocolate and butter in smaller pieces and add to the hot cream together with salt. Stir until the chocolate and butter are completely melted and combined.
3️⃣ In a large frying pan, roast the hazelnuts and pumpkin seeds until golden and fragrant. Chop them roughly and add almost all of it to the chocolate and mix. Save some for the topping.
4️⃣ Spoon the chocolate mixture into a 8-inch (20 cm) springform pan, preferably covered in parchment paper. Press the parchment paper down well to cover the base of the pan. Sprinkle the cake with the remaining nuts and seeds and a pinch of sea salt.
5️⃣ Cover with plastic film and put it in the fridge for about an hour or until the chocolate has hardened.
📸 credit & recipe: dietdoctor.com 12 servings