20 servings

3 eggs

½ cup stevia powder or to taste

50 ml coconut oil

2 cup almond flour 

1 tsp baking powder

3 tbsp unsweetened cocoa powder

150 gr coarsely chopped walnuts

60 ml unsweetened almond milk

TO COVER

160 gr unsweet chocolate chips

1 tbsp ghee

40 gr walnuts to garnish

Preheat the oven to 350º F. Prepare a removable round mold of 20 cm in diameter with parchment paper and greased with a little coconut oil.

Add the eggs to a bowl and beat them by hand, add the stevia and continue beating. Stir in the oil, flour, baking powder, almond milk, cocoa, and nuts, stirring after each addition.

Pour half of the dough into the mold and bake for 30 minutes or until when you insert a toothpick, the surface is firm and a little moist in the center. Remove from oven, let cool on a rack and unmold with care.

Melt the chocolate, then add the ghee and mix well. Once it has cooled a little and it is firmer, spread over the nougat. Garnish with the walnuts.

Per serving 40 gr

Cal: 211.8 P: 5.3 F: 18.1 Cb: 9.2