Carob-Hazelnut Cups
Ingredients
- Base
- 3/4 cup roasted hazelnuts
- 1 cup coconut flakes
- 1 cup dates, pitted
- Blend until sticky and press down in muffin molds
- 200 g dark chocolate
- 2 tbsp coconut oil, cold pressed
- 2 tbsp carob powder
- Pinch sea salt
Preparation
Melt the coconut oil with the chocolate, add the carob and salt and mix well. Pour over the base
Let it set overnight in a cool place or in your freezer or fridge until hard enough to take out the molds. Enjoy