The commercial version of this flavour bomb tempts us in the shops every day. And you would happily have one, because from the days when you did not think about nutrition you still remember the feeling of rolling that mixture of peanuts and chocolate around your mouth, all stretchy and sticky…mmm… but now we know that this minute of pleasure brings a load of junk into the body, weighs on digestion and brings on a guilty conscience. So we have made you a wholesome sibling of this sweet treat that you can enjoy to the full! For this great, quick recipe you need, not counting the freezing, only 30 minutes and 9 basic ingredients. It is naturally sweetened and, thanks to the nuts and the almond cream with added MCT oil and collagen, it is full of good fats and good energy.
Method:
- Blend the nuts, cacao and sea salt, add the dates and blend until you get a sticky mass.
- Spread the mixture into a 20 × 20 cm tin lined with baking paper. Use the paper to create an even surface. Remove the paper from the top and freeze for about 15 minutes.
- In a bowl, mix the almond cream with the maple syrup, spread it over the base and put it back into the freezer while you prepare the coating.
- Melt the coconut oil in a bain-marie, add the chopped chocolate and, once the chocolate has melted, add the coconut milk. The mixture should be liquid, with no solid pieces.
- Take the tin out of the freezer and coat the dessert evenly with the topping.
- Freeze for at least an hour so that the dessert cuts more easily.
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