~ 6 Servings ~ Time 30 min  ~ Preheat oven 180C ~ 1 week in the fridge ~

Ingredients

  • 60 gr coconut oil

  • 60 gr hotel chocolat drops 70%

  • 60 gr hazelnut crushed

  • 50 gr cocoa powder

  • 25 gr coconut flour

  • 2 tbsp coconut nectar (30gr)

  • 2 eggs

  • 2 tbsp boiling water if too thick

Steps

  1. Preheat the oven @ 18oC.

  2. Mis the coconut flour cocoa powder and melt the coconut oil with the coconut nectar in a saucepan.

  3. Pour the eggs, coconut oil mix in the dry mix add water if too thick.

  4. Divide in 6 parts, for each add 10 gr of hazelnut crusched and 10 gr of chocolate drops, mix well.

  5. Place in mould and bake for 10/15 min at 180C. keep up 1 week in the fridge.

Nutritional data