Purasana Cacaokernen

biologische cacaokernen (Theobroma cacao) uit Peru.

STEP 1: Grind almonds in a blender. Add nuts, seeds, cacao, nibs, and sugar. Blend briefly.
STEP 2: Add dates and blend until a sticky dough forms. If too dry, add 1 tbsp water.
STEP 3: Press into a lined dish and refrigerate. Melt chocolate using a bain-marie, pour over, and chill for 2 hours.
STEP 4: Cut into pieces and serve. Tip: Store in the fridge for 2 weeks or freeze for 3 months.

Droog bewaren en na elk gebruik goed sluiten