Ingredients
4 tbsp almond- and hazelnut butter from Monki
30 g vegan butter, block from Naturli
1-2 tbsp cocoa
1 tsp pure vanilla
1/2 tsp salt
2 tbsp yacon syrup
1 cup whole hazelnuts
1/2 cup popped quinoa
Method
On low heat melt the vegan butter 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. Be careful, the blend must not come to a boil. Add the cocoa, pure vanilla and salt. Let it cool.
When cool start by stirring in the yacon syrup and then the hazelnuts and quinoa.
Scoop into small forms for sweets or spread it on a baking plate. Freeze and candy is ready to eat few hours later. It keeps well for weeks and is best eaten straight out of the freezer. If you are going to use it at a party I recommend scooping it into small forms as it gets soft when it has thawed.
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