Ingredients:
- 40 g coconut sugar
- 20 g coconut oil
- 60 g coconut cream
- 2 tbsp hazelnut tahini
- Roasted hazelnuts
- 50 g natural chocolate
- 1 tbsp coconut oil
Preparation:
- First, prepare the caramel — combine the coconut sugar, coconut oil, and cream in a saucepan and bring to a boil. Add the tahini and stir well.
- Pour the mixture into molds. Place one hazelnut in each.
- Put them in the freezer for 2 hours.
- Melt the chocolate and coconut oil, then spoon it onto the center of each candy.
- Return to the freezer for another 10 minutes.