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.