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
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.
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