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
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.
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