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Ingredients
Sponge
- 200 g blanched almonds
- 4 eggs
- 50 g light olive oil
- 80 g monkfruit sweetener (see Tips)
- 1 tsp natural vanilla extract
- 1 tsp gluten free baking powder
Chocolate coating
- 200 g water
- 50 g cocoa powder
- 25 g unsalted butter
- 100 g monkfruit sweetener
Assembly
- 120 g desiccated coconut, to coat
- 250 g pouring (whipping) cream
- 120 g sugar free strawberry jam (see Tips)
- Nutrition
- per 1 portion
- Calories
- 1157.7 kJ / 276.7 kcal
- Protein
- 6.1 g
- Carbohydrates
- 24.5 g
- Fat
- 24.5 g
- Saturated Fat
- 10.9 g
- Fibre
- 6.9 g
- Sodium
- 58.2 mg
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