Italian Chocolate Christmas Cake

Ingredients

100g coconut oil, melted
150g xylitol
3 eggs
3 Tbs vegan hunny (coconut nectar)
1 Tbs orange zest
1 tsp vanilla
400g Christmas fruit mince
350g dark chocolate, melted
100g almond flour
1 serve Nuzest Smooth Vanilla Clean Lean Protein
100g blanched almonds
100g blanched hazelnuts

Method

Wisk the melted coconut oil, xylitol and eggs together.

Add the vegan hunny, orange zest, vanilla and fruit mince and mix well.

Add the melted dark chocolate, almond flour and Clean Lean Protein and mix to combine.

Fold in the almonds and hazelnuts and pour into a greased cake tin.

Bake at 160 C (140 C fan-forced) for 40 minutes.

Allow it to cool before removing from the cake tin.

Dust with icing sugar and enjoy. Also delicious with custard!

Credits: Nuzest

Photo Credits: Nuzest