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Ingredients
  • 250 g dates pre-soaked in water for a couple of hours or until soft
  • 150 g finely chopped dry roasted hazelnuts
  • 100 g rolled oats
  • 30 g millet or quinoa puffs
  • 30 g fine coconut flour
  • 30 g chia seeds
  • 50 g chopped dark chocolate chunks
  • 50 g raisins
  • 100 g coconut cream Use full-fat canned coconut milk. Chill it in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon.
  • 1 to 2 tablespoons date syrup for extra sweetness
  • subheading: Extra (for the drizzle):
  • 50 g dark chocolate
Steps
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