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crunchy chocolate nests

Label tagatesse
2,5 uur
easy
medium

Preparation

1

Finely chop the hazelnuts, almonds and cashew nuts and mix them with the puffed quinoa.

 

2

Break the chocolate into pieces and let them melt in a bain-marie.

3

Then stir in the nut-quinoa mix.

 

4

Divide the mixture over 4 silion moulds and put a greased shot glass in the middle.

 

5

Place the moulds in the fridge for at least 2 hours.

 

 

6

Remove the nests from the mould and, if necessary, place a few more Easter eggs in them.

Ingredients

4
People
  • 270 g damhert tagatesse chocolate tablet dark
  • 20 g biofood puffed quinoa organic
  • 20 g biofood hazelnuts organic
  • 20 g biofood almonds organic
  • 20 g biofood cashew nuts organic

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