~ 6 Servings ~ Time 30 min ~ Preheat oven 150C ~ 2 weeks in the fridge ~
![](https://i1.wp.com/themiddleofnowhere.blog/wp-content/uploads/2019/11/IMG_8559.jpg?w=629&ssl=1)
Ingredients
-
75g coconut flour
-
3 tbsp Psyllium Husk
-
3 tsp vanilla powder
-
1,5 tsp baking powder
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80g coconut oil
-
70ml boiling water
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1,5 tbsp coconut nectar
-
75 g chocolate 70%
Steps
- Preheat the oven @ 15oC.
- Mix all dry ingredients coconut flour, psyllium husk, vanilla powder and baking powder.
- Melt the coconut oil in the boiling water add the coconut nectar. add to the dry ingredients, Mix well
- Place the dought on the silicon mat or parchment paper, roll till 1/4 cm thin. Place in the oven for 15/20 min or golden brown.
- Place the chocolate in a double boiler saucepan and melt it.
- remove from oven and brush with the melted chocolate.
- allow to cool down for 2h in the fridge, then cut in piece and keep 2 week in a airtight container. Serve with milk !
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Nutritional data
![](https://i0.wp.com/themiddleofnowhere.blog/wp-content/uploads/2020/05/IMG_0560-Chocolate-coated-cereals.png?w=629&ssl=1)
Original recipe @ Keto Cinnamon Toast Crunch Cereal
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