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Chocolate crunchy cereal

Method


Preheat the oven to 140 °C and line a baking sheet with parchment paper.
Melt the bionella or samba in a water bath.
Meanwhile, coarsely chop the hazelnuts and place in a bowl with oatmeal and cocoa powder.
Add maple syrup and liquid bionella or samba and mix everything together well.
Spread the mixture on the baking paper and bake in the oven for about 40 minutes. Turn every 10 minutes.
Let the crunchy cereal cool down and, if necessary, refine it with chocolate chips. Store in airtight glass or a storage jar.

Rapunzel Products


160283 bionella chocolate hazelnut spread, vegan, HAND IN HAND
160500 Samba choc. hazelnut spread
410250 Oats, big leaf
200845 Hazelnuts project, demeter
1433235 Cocoa powder, low fat, HAND IN HAND
1400025 Maple syrup grade A
1430895 Semisweet chocolate drops, HAND IN HAND
HAND IN HAND

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