- 1 x 400g can coconut cream (place in the fridge for a few hours prior)
- 1 tbs hazelnut butter
- 2-3 tbs Bioglan Cacao Powder
- Pinch sea salt
- 2-3 egg whites (depending on size)
- ¼ cup coconut sugar
- Crushed hazelnuts
- Fresh raspberries
- 2 tsp fresh orange zest
In a large bowl, combine coconut cream, hazelnut butter, cacao and sea salt, and mix until well combined.
In a separate bowl, whip the egg whites and coconut sugar together using an electric beater until stiff peaks form.
Gently fold the egg whites into the coconut chocolate mixture until well combined.
Spoon the mixture into small individual glasses and serve topped with raspberries, hazelnuts and orange zest. Store in the fridge until read to serve.