Ingredients
Made with
For the base:
(for four people)
10 dates
20 g cocoa
50 g dark chocolate
150 g almonds granola
30 g coconut oil
20 g agave syrup
For the cream:
1 Bio Coco Cuisine
150 g cashews soaked
(in water for 1 night)
70 g agave syrup / maple syrup
100 g peanut butter
60 g coconut oil
70 g of roasted and salted peanuts
For toffee with peanuts:
150 g sugar
2 teaspoons of water
80 g Bio Soya Cuisine
1 tablespoon of peanut butter
1 pinch of salt
50 g of roasted peanuts
For covering:
100 g dark chocolate
90 g Bio Oat Cacao Drink
1 tablespoon agave syrup
Preparation
Base:
Blend all the ingredients together with a cutter. Spread the mixture on a tray covered with baking paper and leave it in the fridge to harden.
Cream:
Blend all the ingredients together until you get a smooth cream and pour over the base.
Allow to harden again in the freezer.
Toffee with peanuts:
Melt the sugar with the 2 teaspoons of water. Once it gets golden, turn off the heat and let it rest for 5 minutes. Add the cream little by little and then the peanut butter, the salt and the roasted peanuts. Pour the toffee over the thickened cream and put it back in the freezer.
Covering:
Combine all the ingredients and melt the chocolate. Mix well until you get a smooth and shiny sauce.
Pour the topping over the frozen toffee layer.
Leave it in the freezer for 3-4 hours.
Remove from the mould and cut into small bars.
Serve well chilled.
