200 gram dates, pitted
2 shots espresso
1/4 cup chia seeds
450 gram greek yogurt
3 piece fresh fruit, persimmon
200 gram hazelnuts (shelled)
1 tablespoon honey
1 teaspoon coconut oil
1 teaspoon cinnamon
Chop the dates and soak them overnight in the espresso.
Mix in the chia seeds to thicken, leave in the fridge for 2 hours.
Prepare your fruit in slices
Toast the hazelnuts in a dry frying pan, so that the skin gets loose. You can do this also in a 150ºC oven.
Rub the hazelnuts in a dry tea towel to get as much of the skin off.
Chop the hazelnuts in pieces and put them back in the frying pan with the coconut oil, honey and cinnamon, lightly caramelise the nuts, without burning them.
Layer in a dessert glass and enjoy!