Ingredients
70 g 100% chocolate
30 g 85% chocolate
1 tbsp cocoa butter
1 tbsp coconut oil
1/2 cup hazelnuts
1/4 cup cranberries
1 puffed rice cake
2 tbsp sesame seeds
10 drops stevia
1/2 tsp vanilla
Method
Coarsely chop the nuts, but the puffed rice cake should be finely chopped.
Break the chocolate and place in a heatproof bowl along with the coconut oil and cocoa butter. Melt over water on low heat.
Add stevia and vanilla. Stir in carefully the rest of the ingredients.
Spread on a tray lined with baking paper. Freeze for at least 2 hours and break into pieces about 15 minutes before served. Keeps well in the freezer.
This website and all its content is owned by Sigridur Petursdottir. The recipes on PurelySigga.com are for personal use only. It’s prohibited for restaurants, coffee shops, bistros, catering services and food production companies to use them without a written permission from the owner. Without such a permission you can’t either republish, copy, change, download or reproduce any recipe or photo on PurelySigga.com
