80 g of 85 – 100% chocolate
1 tbsp vegan butter or cocoa butter
1 tbsp hazelnut- and almond butter, from Monki
1 cup pecan nuts, from Rapunzel
1/2 cup walnuts, from Rapunzel
1/2 cup popped quinoa, from Rapunzel
12 drops caramel stevia, from Good Good
1 tsp pure vanilla, from Rapunzel
1/2 tsp salt
Deseed the pomegranate and drain the seeds. Chop the pecans and walnuts.
In a saucepan melt the chocolate, vegan butter (or cocoa butter) and the hazelnut- and almond butter on low heat. You might need 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 the pure vanilla, stevia and salt.
Then add the pecans, walnuts, popped quinoa and 1/2 cup of pomegranate seeds and blend well.
Spread on a tray lined with baking paper. Make sure it’s rather thinly spread and then sprinkle over the rest of the pomegranate seeds.
Freeze for at least 2 hours and break into pieces about 15 minutes before served. Keeps well in the freezer.
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