Ingredients
70 g 85 – 100% chocolate
15 g cocoa butter (or vegan butter)
2 tsp dried raspberries
1 cup pecan nuts
1/2 cup popped quinoa
1/2 cup gluten-free oats
6 drops caramel stevia, from Good Good
1 tsp pure vanilla, from Rapunzel
1/2 tsp salt (optional
Method
Chop the pecans.
In a saucepan melt the chocolate and cocoa butter (or vegan butter) on low heat. Be careful, the blend must not come to a boil.
Add the pure vanilla, stevia, salt and dried raspberries.
Then add in the pecans, popped quinoa and oats and blend well.
Spread on a tray lined with baking paper. Make sure it’s rather thinly spread and then sprinkle over the dried raspberries.
Freeze for at least 2 hours and break into pieces about 15 minutes before served. Keeps well in the freezer.
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