Contents
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Ingredients
For the chocolate salami:
- 200 g Dark chocolate
- 100 g Milk chocolate
- 160 g Butter
- 8 Branches Mint
- 140 g Shortbread
- 50 g Cashew nuts
- 4 tbsp Powdered sugar
For rock'n'roll without an elevator:
- 400 g Coconut belt
- 150 g Frozen raspberries
- 2 tbsp Coconut blossom sugar
- 1 tbsp Raspberry syrup
- 10 Pc. Stinging nettle tips
- Fresh raspberries
Instructions
Moroccan chocolate salami:
- Break the chocolate into small pieces and melt with the butter in a double boiler. Pluck the mint leaves from the stems, finely chop and add to the chocolate mixture. Let cool for 20 minutes.
- Break the biscuits into small pieces and mix with the cashew nuts into the chocolate mass. Pour the mixture onto the baking paper and roll it up into a firm roll. Let rest for 1 hour in the refrigerator.
- Roll the chocolate roll in powdered sugar and cut the resulting “salami” into slices.
- Briefly mix the frozen raspberries in a high-performance mixer, add nettle tips and coconut blossom sugar, mix again. Now add the coconut belt and the raspberry syrup. Mix for another 3 minutes.
- Pour into a freezer container and freeze. Stir briefly from time to time. Stir again in a blender about 2 hours before serving and serve.
Nutrition
Serving: 100gCalories: 520kcalCarbohydrates: 51.8gProtein: 5.6gFat: 32.4g