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Chocolate Coins with dried fruits and nuts

Details


  • preparation time: 20 min
  • cooling time: 2 hours
  • vegan
  • soy-free
  • sojafrei
  • lactose-free
  • gluten-free
  • Weihnachtsrezept
  • quick preparation
  • Snack
by
BerlinKitchen

Method


Line a baking sheet with parchment paper.

Melt chocolate completely in a bowl set over a pan with boiling water; add sugar, vanilla powder and salt and optionally coconut oil for a softer consistency.

Pour per coin one tablespoon of chocolate sauce (about 15 g)on the parchment paper. Top with dried fruits and nuts and let cool off in refrigerator for one hour. Store in a glass container.

Rapunzel Products


1430785 Semisweet couverture, HAND IN HAND
1400860 Coconut blossom sugar
301340 Whole sweet apricots project, demeter
302115 Sultanas project
204545 Cashew kernels crushed, HAND IN HAND
304340 Dates without pit Deglet Nour, HAND IN HAND
201655 Almond slivers
1006055 Coconut oil virgin, HAND IN HAND
1450075 Candied orange peel without sugar
1450175 Candied lemon peel without sugar
1460370 Bourbon vanilla powder, HAND IN HAND
1200135 Atlantic sea salt fine
601050 Hemp seeds peeled
RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de
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RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de