Ingredients

For the base:

  • 300 g. dotted dates
  • 150 g. cashew nuts
  • 1 poon of bitter cocoa powder Emilia for the stuffing:
  • 250 g. bio-cashew cream
  • 300 g. dark chocolate Emilia
  • 250 ml of coconut milk
  • 4 spoons of maple syrup

To decorate:

  • Colored sugar Crispy cocoa grain
Difficulty: medium
Preparation: 300 min
Pers.: 5
35    

Directions

Protip

Chocolate cream can be made even more delicious with pears and hazelnuts, or candied orange, or dried apricots and pistachios, or chocolates: the combinations are almost infinite.
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