Cook polenta in half water and half plantbased milk according to the package directions. Stir in grated lemon peel, cardamom and little bit of ground hazelnuts.
Transfer it onto a plate and spread it evenly. Let it rest for about 1 hour.
Cut it in pieces and slow fry them in coconut oil.
Topping: toasted ground hazelnuts, pomegranate seeds, melted dark chocolate (about 80%) and sugar free strawberry jam (sweetend with grape juice).
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