“It feels like a lolly, and it is a lolly, but a healthier version of a lolly. Even my son and daughter-in-law asked for the recipe, when I served the chocolate for them. To me that says everything. This has never happened before.”
75g chopped hazelnuts
150 g chopped almonds
100 g coconut flakes
1/2 pod of vanilla bean
200 g of dark chocolate (70% is good)
4T of coconut oil
Crumble the rice cakes in a bowl
Dry-roast the hazelnuts & almonds then add coconut flakes (which burn easily)
Add to the mix
Melt chocolate in a steel bowl over boiling water
Add the coconut oil into the chocolate and stir it around
Pour the chocolate mix over the nuts and rice so they are all mixed together.
Place into small paper cups and put into freezer for about 3 hours and serve cold.
Variation: Alternatively, you can place baking paper on a flat tray and spread the mixture evenly. Make them about 1 to 2 cm thick. Freeze. Break into pieces and serve cold.