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Chocolate Coins with dried fruits and nuts

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.

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