Blend 80 g of almonds and hazelnuts.
Add 40 g of pitted Medjoul dates, previously soaked for at least 30 minutes.
Add 1 tablespoon of pure coconut oil and 1 tablespoon of shredded coconut.
Keep blending until you get a moldable mixture.
Shape the mixture into heart-shaped molds and place in the refrigerator to rest for a few hours.
Prepare the cream: strain 1 soy plain yogurt to collect only the thickest part.
Mix 1 teaspoon of hazelnut and date cream into the cream.
Fill the bases with the resulting cream.
Decorate with a hazelnut, dark chocolate flakes, and a drizzle of hazelnut and date cream.
Blender
Heart-shaped molds
Recipe ideal for a healthy and tasty breakfast.
Italia, Lombardia
| Energy (kcal) | 272.81 |
| Carbohydrates (g) | 9.48 |
| of which Sugars (g) | 8.22 |
| Fat (g) | 21.83 |
| of which Saturates (g) | 5.52 |
| Protein (g) | 8.74 |
| Fiber (g) | 4.96 |
| Sale (g) | 0.02 |
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