Two kinds of chocolate

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   For the dark nut chocolate select raisins from the trail mix. Place the remaining nuts in a pan without fat and roast lightly while turning. Take out and let cool down

2. 2

   Break dark chocolate into pieces and melt with 25 g coconut fat over a warm water bath. Let the liquid chocolate cool down for about 10 minutes

3. 3

   Line the bottom of a square tin (approx. 15 x 15 cm, edge approx. 4 cm high) with baking paper. Mix nuts, raisins and chocolate, place in the mould and leave to set in a cool place (approx. 3 hours)

4. 4

   For the white chocolate, roughly chop the couverture and melt it together with 25 g coconut oil over a warm water bath. Let the liquid chocolate coating cool down for about 10 minutes

5. 5

   Line the bottom of a square tin (approx. 15 x 15 cm, edge approx. 4 cm high) with baking paper. Mix the chocolate coating and cranberries, pour into the mould and sprinkle with lavender flowers. Leave to set in a cool place (approx. 3 hours)

6. 6

   To remove the chocolate, dip a knife into hot water, dry and remove the chocolate from the edge of the mould. Or dip the mould briefly into hot water. Turn the chocolate out of the mould and remove the baking paper. Halve the chocolate and cut each half into about 8 longish pieces

7. 7

   waiting time approx. 3 1/2 hours

Nutrition Facts

KCAL
170 kcal

CARBS
13 g

FATS
12 g

PROTEINS
3 g