Snacks

Low carb choco-fudge with hempseeds and almonds

Name: Low carb choco-fudge with hempseeds and almonds
Prep time: 10 min
Total time: 10 min
Ingredients: 80g Rapunzel almond butter; 3 tbs Rapunzel coconut oil; 50g Rapunzel cocoa powder; 100g Rapunzel hemp seeds peeled; 50g Rapunzel almonds blanched, Europe; 2 tbs Rapunzel coconut palm syrup; pinch Rapunzel Atlantic sea salt fine; Rapunzel hemp seeds peeled; Rapunzel almonds blanched, Europe

Ellen Panescu

10 Min.

Only 1 portion

Vegan

Info

Perptime 10 Min.
Cooltime 180 Min.

Ingredients

Portions

80 g Almond butter
3 Coconut oil virgin HIH
50 g Rapunzel cocoa powder
100 g Hemp seeds peeled
50 g Almonds blanched, Europe
2 Coconut blossom syrup
pinch Rapunzel Atlantic sea salt fine
Hemp seeds peeled
Almonds blanched, Europe

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Melt the almond butter and coconut oil in a small saucepan. Add the cocoa powder, hemp seeds, almonds, coconut palm syrup and mix everything well. Pour fudge into a small square container with a flat bottom and top with more almonds and hemp seeds. Now place in the fridge to cool. Once the fudge is hard, remove it from the container and cut into small squares. The fudge can be stored for several weeks in the refrigerator.

USED RAPUNZEL PRODUCTS

Hemp seeds peeled

Almond butter

Almonds blanched, Europe

Coconut oil virgin HIH

Coconut blossom syrup