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Pinned by Hazel Gonzalez

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Hazelnut cake with Frozen Saffron Yogurt and Honey Drizzled Figs. Crust: 2 1/2 cups (350 g) raw hazelnuts (save a handful for the topping). 1/2 tsp sea salt. 15 fresh medjool-like dates, pitted. 2 tbsp virgin coconut oil. 1 tbsp water. Filling: 3 cups (720 ml) fat whole-milk turkish/greek yogurt, unsweetened. 1 cup (240 ml) coconut milk. 4 tbsp runny honey + some extra for topping. 1 gram (0.035 oz) powdered saffron (2 envelopes). 8 small fresh figs, halvedHazel Gonzalez

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