Ingredients

• Floor:
• 90 g of noble:COCOA BUTTER
• 130 g dates (pitted)
• 40 g noble: COCOA POWDER (deoiled)
• 40 g fine:COCOA BEANS (ground)
• 25 g choco:MAGIC
• 40 g puffed amaranth

• Caramel:
• 4 large tablespoons peanut butter (fine)
• 2 tablespoons coconut oil
• 2-3 tablespoons date syrup, agave or honey

• Glaze:
• Take 2 tablespoons of the cocoa-choco:MAGIC mixture
• 25 g of noble:COCOA BUTTER
• almond flakes

Here's how it's done:

1. Melt 90 g cocoa butter in a water bath.
2. Then mix with the dates to form a fine paste.
3. Mix all cocoa powder and choco:MAGIC and set aside 2 tablespoons for the glaze.
4. Then mix the cocoa-choco:MAGIC mixture and the amaranth well with the date-cocoa butter mixture.
5. Press the dough into the bottom of a small pan (approx. 20 x 20) greased with coconut oil.
6. Then mix the peanut butter with liquid coconut oil and syrup and spread it on the base.
7. Place in the freezer for about 15 minutes until the caramel has set.
8. In the meantime, melt the cocoa butter for the glaze and mix it with the remaining cocoa mixture.
9. Spread over the set caramel, add the almond flakes and place in the freezer for another 15 minutes.
10. The mixture can then be easily cut into cubes. The cubes can then be stored in the refrigerator.

Tip: Peanut butter can also be replaced with almond butter or cashew butter, depending on your preference.

choco:MAGIC chocolate bundle contains cocoa butter, fine cocoa, cocoa (defatted) and choco:MAGIC for this recipe and many more!