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.