Justine’s Keto Chocolate Cookie Cake

This Keto Chocolate Cookie  Cake is to die for! It's really simple and requires no actually baking!

Ingredients:

• 640g Justine's Protein Cookies or Crumbs of your choice 
• 140g Hazelnuts
• 150g Justine’s Erythritol
• 50g Cocoa powder
• 240ml Water
• 150g Butter
• 150ml Cream
• 150g Justine’s Keto Dark Chocolate Chips 
• Gelatin powder

Method:

• Add Erythritol  and cocoa powder to a bowl
• Gradually mix in half the water
• Cut butter into cubes and add to the mixture
• Melt the butter in the mixture over a low heat
• Evenly spread the gelatin powder on the surface of the rest of the water and let it 'bloom' for 3 minutes
• Stir the gelatin mixture into the cocoa mixture, but do not bring to the boil.
• Break up cookies, or add crumbs into a bowl
• Crush hazelnuts into smaller pieces using a pestle and mortar
• Add the hazelnuts to the crumbs
• Pour over the cocoa syrup
• Pour the mixture into a lined cake pan, press and level well.
• Refrigerate for one hour
• To make the icing, heat the cream and pour it over the dark chocolate (in a new bowl), stirring until a smooth glaze is obtained.
• Pour the icing over the cake mixture and refrigerate for at least another 3 hours.
• Decorate with toasted hazelnuts and serve!