Directions:
- To make the base; toast the hazelnuts and coconut separately, either in a oven or under the grill, until golden brown. allow to cool then rub the skins off the hazelnuts.
- Place coconut, 1/3 cup of hazelnuts, and rice cereal into a food processor until the nuts are finely chopped and all the ingredients are mixed. Set aside in a bowl.
- To make the topping; Cut the apricots into small pieces and simmer in a small amount of water or orange juice until soft. Sieve to remove the cooking liquid.
- Process the apricots, bananas, tofu, cinnamon, and lemon peel until smooth (add honey if not sweet enough).
- To assemble; alternate two layers of both the base and topping ingredients (finishing with the topping) either in a 8x8-inch baking dish or, preferably, in four sundae dishes. Decorate with a few hazel nuts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 233.99 Kcal (980 kJ) | ||
| Calories from fat | 130.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.49g | 22% | |
|---|---|---|---|
| Sodium | 52.11mg | 2% | |
| Potassium | 295.79mg | 6% | |
| Total Carbs | 22.86g | 8% | |
| Sugars | 11.76g | 47% | |
| Dietary Fiber | 2.37g | 9% | |
| Protein | 6.8g | 14% | |
| Vitamin C | 3.8mg | 6% | |
| Iron | 2.1mg | 12% | |
| Calcium | 211.1mg | 21% | |
| Amount Per 100 g | |||
| Calories | 220.4 Kcal (923 kJ) | ||
| Calories from fat | 122.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.65g | 22% | |
|---|---|---|---|
| Sodium | 49.08mg | 2% | |
| Potassium | 278.6mg | 6% | |
| Total Carbs | 21.53g | 8% | |
| Sugars | 11.08g | 47% | |
| Dietary Fiber | 2.23g | 9% | |
| Protein | 6.41g | 14% | |
| Vitamin C | 3.6mg | 6% | |
| Iron | 2mg | 12% | |
| Calcium | 198.9mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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