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Cocoa and coffee hazelnut bars

ingredients

servings

5

Toasted hazelnuts

45 grams

Coconut flour

3 spoons

Dates

4 unit

Water

4 spoons

Maple syrup

4 spoons

Bitter cacao

2 grams

Instant coffee powder

1 spoon

single courses from Chile

Cocoa and coffee hazelnut bars

Cocoa and coffee hazelnut bars

vegan

ready in

20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Spanish with google translate

Cocoa and coffee hazelnut bars

Carrying a plant-based diet is not synonymous with food without taste, or food fomes as many think. I do not know about you but I love to eat like this! In a natural, simple and exquisite way

Cocoa and coffee hazelnut bars step 1

step 1

For the base: mix the hazelnut butter with the coconut flour the 4 datiles and the 4 tbsp of water.

Cocoa and coffee hazelnut bars step 2

step 2

Take it to a mold (removable eye) and leave it in the refrigerator

Cocoa and coffee hazelnut bars step 3

step 3

For the filling, mix the other 4 cubes of water with the maple syrup, cocoa and coffee

Cocoa and coffee hazelnut bars step 4

step 4

Pour the filling into the base and let stand in the refrigerator for about 20 min.

Cocoa and coffee hazelnut bars step 5

step 5

CLEARANCE: occupy hazelnut butter (3 tablespoons that are 45grams) and occupy pasta of datiles (4cdas) aprox each cda has a datile with a cda of water, but it is better to make the pasta of datiles with more datiles and more water

Cocoa and coffee hazelnut bars step 6

step 6

For the pasta datiles: leave soaking the datiles (the amount that is) with hot water, until the datils are covered with water, no more. Once spent 20 mins process and go!

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