Blueberry candy


1 cup dried blueberries (you can also use fresh blueberries, but the flavour and texture become different)

100 g 90-100% chocolate

1 tbsp coconut oil, without flavour

2 tbsp hazelnut- and almond butter

1/2 tsp pure vanilla, from Rapunzel

1/4-1/2 tsp salt

4 drops caramel stevia, preferably from Good Good

1/2 cup chopped pecan nuts, from Rapunzel

1/2 cup popped quinoa, from Rapunzel

1/2 cup oats, gluten-free

This recipe is sponsored by Rapunzel and Good Good.


Chop the pecan nuts coarsely.

On low heat melt the coconut oil, chocolate and hazelnut- and almond butter together in a saucepan. You might have to give the hazelnut- and almond butter a bit of an assistance, by pressing it with a spoon, in order for it to melt properly. Add the pure vanilla, stevia and salt.

Add in the pecan nuts, oats and quinoa.

Spread on a plate lined with baking paper and put it in the freezer. The blueberry candy is ready to eat a few hours later. It keeps well in the freezer.

The recipe is sponsored by Rapunzel and Good Good.

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