I ended up having the rush it in the end, it got a bit stressful as half of it collapsed and I had to reassemble it. I was running out of glue (my raw chocolate hazelnut spread) . but I managed to get a something together. It was also a cold wet day but I really wanted some fres flowers for it so I put on my raincoat and headed out into the weather.

Grind 1 cup Kitz natural walnuts in a food processor with one cup of organic dried apricots and a vanilla bean. When it turns into a sticky dough form into balls and roll in coconut.

Grind 1 cup macadamia's in a food processor with one cup of organic dried figs and half a teaspoon of mixed spice or cinnamon. When it turns into a sticky dough form into balls and roll in coconut.

Place 1 cup each coconut and cashews plus 1 chopped vanilla bean into a food processor and blend until coarse, add 1 1/2 to 2 cups of dates slowly down the chute as the motor is running so as not to clog it up. Keep processing until it form a sticky dough. Roll into ball then coat in more coconut.

Place 1 1/2 to 2 cups of Kitz Energy Mix into a food processor with 4 dates, 1/2 cup of natural (preferably organic) sultanas and process until sticky and doughy. Roll into balls, you can roll them in coconut if you wish or leave them plain.

Place 1/2 cup each of cashews, macadamia's into a food processor and process until fairly fine. Add 1/2 cup of dates and natural (preferably organic sultanas) and a chopped vanilla bean and blend, you may have to add the dates one at a time down teh shute as the motor is running so as not to clog up the blade. Once all dates are in add 2 tbs of cacao powder adn keep processing until is forms a ball in the processor, this can take a while but I really makes a beautiful fudgy ball so keep going until you reach the fudgy stage. Roll into balls the coat in coconut.

To the chocolate fudge balls add 1/3 cup of cacao nibs. You will have to knead them in by hand. then continue to make balls. You can also just roll the chocolate fudge balls in the cacao nibs.

Raw chocolate hazelnut spread (glue)

Blend up 2 cups of sprouted and dehydrated hazelnuts until fine. Add 1/2 - 3/4 cup of dark agave depending on your taste. Start blending, whilst machine is on slowly add nutmilk until the mix is wet enough to keep turning so that you can get it really smooth. YOu can use oil if you wish but I like this as it keeps the fats down. Yes they are all good fats but you don't need too much of a good thing!! once it is perfect add 3 tablespoons of raw cacao powder and blend until it is all incorporated and smooth. Spoon into a jar and store in the fridge. You will need to do this well before you make the tower as you want the mix to be firm and cold.

Put a decent amount of the chocolate hazelnut spread into a piping bag with a small nozzle.Start the tower by making a circle with a mix of balls on a decorative plate. Keep working you way up into a cone shape adding a decorative squirt of the spread between each of the balls. when you have finished use the remaining spread to tidy up the gaps and carefully insert nice little flowers in the spread for decoration. Stick as many candles as you wish into the tower and light her up!!

Happy Birthday

Have a go at this it is so much fun to eat, you can all grab your favorite balls and watch it collapse.. 

enjoy!