This is our plant based version of a traditional Italian Caprese cake, with the twist of hazelnut instead of almond. If you love moist, brownie-style chocolate cake but also the crunchiness of hazelnut, then this recipe is for you!
The recipe yields for a 20cm round cake tin.
Whenever you need something hearty and satisfying, curries and stews are perfect. You can batch cook them so easily, have dinner sorted for more than one night - and they actually taste better the day after! This recipe is super easy and full of flavour.
This is a vegan version of a pre- plant based favourite, and in my opinion tastes better! The chickpeas are hearty and satisfying, and it has a really nice tangy flavour. Both the chickpeas and the tahini are also a good source of protein!