We don’t celebrate Valentines Day in Iceland, but I’m happy to celebrate any day with a tiny bite of sugarless quality chocolate 🙂
50 g 100% chocolate
30 g 85% chocolate
1 tbsp cocoa butter
1 tbsp coconut oil
2 tbsp hazelnut- and almond butter
1/2 cup mixed nuts (I used cashew and pecan from Rapunzel)
1/2 cup Tamari almonds
2 tbsp sesame seeds
12 drops caramel stevia, from Good Good
1 tsp pure vanilla, from Rapunzel
1/2 tsp salt
Chop the nuts and almonds.
On low heat melt the coconut oil, cocoa butter, chocolate and hazelnut- and almond butter together. 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. Be careful, the blend must not come to a boil.
Add stevia, salt and vanilla. Stir in nuts, almonds and sesame seeds.
Spread on a tray lined with baking paper. Make sure it’s thinly spread and then sprinkle some sesame seeds over.
Freeze for at least 2 hours and break into pieces about 15 minutes before served. Keeps well in the freezer.
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