Peanut butter chocolate delicacy
Ingredients for 16 pieces:
5 tablespoons coconut oil
150 g dried apricots
100 g dates
3 tablespoons of cocoa powder
1 teaspoon of cinnamon
1 pinch of cardamom
3 tablespoons of quinoa flakes (or oat flakes)
1 pinch of ground tonka bean (if not available, it can be done without)
4 tablespoons of peanut butter
¼ teaspoon of Fleur de sel
Raspberry or aronia powder
That’s the way to do it:
Melt coconut oil.
Chop the apricots and dates in a blender. Mix with cocoa, 3 tablespoons of coconut oil, cinnamon, cardamom, quinoa flakes and tonka.
For the filling, mix peanut butter, fleur of sel and remaining coconut oil.
Divide the cocoa mass into 2 parts and roll each part out on baking paper to about 13×13 cm.
Spread the filling on one side and place the other rolled out chocolate on top. Refrigerate for 1-2 hours.
Cut into pieces and then sprinkle with some raspberry or aronia powder.