Simple, fast, healthier and delicious - already traditional epithets for dishes from our kitchen. :) This dessert will delight fans of real, dark chocolate, crunchy components in desserts, and the fact that it takes only 10 minutes + about 30 minutes to cool.
The great thing is that you can combine any kind of nuts and / or seeds on the chocolate base of this dessert, and for the final touch, be sure to add some Himalayan salt, which will accentuate the taste of dark chocolate.
Ingredients (for 5-6 pieces):
- 100 g of dark chocolate without sugar
- 10 hazelnuts, almonds or walnuts (which you prefer)
- About 2 tablespoons of coconut chips
- 1 tablespoon pumpkin or sunflower seeds
- A little Himalayan salt, bigger
Preparation:
- Chop the chocolate and melt it, stirring often over medium heat. Remove from the steam and cool briefly by stirring.
- Prepare silicone or paper muffin baskets, arrange them on a tray or board, and pour some chocolate into each one - so that the chocolate layer is maximum 2 cm thick.
- Then melt hazelnuts, coconut chips and seeds, if desired, on melted chocolate. Sprinkle with a few grains of larger Himalayan salt.
- First let it cool for half an hour at room temperature, then cool and store it in the refrigerator (or outside if it is not too hot as otherwise the chocolate may start to melt).
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