patoftheshire

Glo @ Loch knockie

~ 12 Servings ~ 1 serv = 1/2 cup ~ Time 1h ~ 2-3 week in sealed container ~

Ingredients

Steps

Preheat the oven @ 180C.
Put the hazelnut butter and coconut oil jar in the hot water to melt.
Mix the desiccated coconut, flaked coconut, seed mix, hazelnut crushed, coconut flour and chocolat drops 70%.
Put the coconut oil, hazelnut butter and water in a pan and mix ’til combine.
Mix the dry mix with the wet ingredient mix firmly ’til well combine.
Put in a baking sheet lined baking tray, cook for 40 min @ 180C.

Tools and time

Nutritional data – 1 serving = 1/2 cup

Original recipe @ Keto Chocolate Granola Clusters

~ 60 Servings ~ Time 1-2h ~ waffle maker ~ 4 days in the fridge ~

Ingredients

Steps

Preheat the oven @ 180C.
Melt the coconut oil and mix it with the eggs add the coconut nectar mix well.
Add the vanilla extract and cocoa powder mix well.
Add the coconut flour and process well, to eradicate lump if too many, pass the mix through a strainer.
Place the dought in a plastic foil and optionally in the fridge an hour if too runny.
use 2 sheet of parchment paper and roll the dought until it’s 1/2 cm thick.
Use a cookie cutter (5 cm diameter) to shape the cookies, repeat ’til there is no dought left.
place the cookies on a baking tray and in the oven, bake for 10-12 min. Remove from the oven let cool down.
Melt the chocolate in water bath, pour a little on a cookie and press a pecan nut or crushed hazelnuts on top. Do all cookie and cool down in the fridge.