Directions

Base

1. Preheat the oven to 180°C.

2. Melt the butter and mix with the ground nuts & sweetener.

3. Line a spring-form cake tin (we use an 8" tin) with greaseproof baking paper and press the mixture evenly around the bottom of the tin.

4. Bake the base for around 15 minutes until slightly golden.

5. Remove from oven and set aside to cool.

Filling

1. Place the cream cheese, Choc-Hazelnut Spread and sweetener into a food processor with the multi beater attachment in place.

2. Mix until all the ingredients are combined - this can also be done by hand.

3. Spread the filling over the base and smooth it out as much as possible.

4. Sprinkle the chopped hazelnuts evenly over the top.

5. Refrigerate overnight or for at least 6 hours.