Easter chocolate coconut dessert
Preparation:
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For the chocolate coconut cream, blend all ingredients in a blender to a mousse-like mixture and refrigerate for about 10 min.
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In the meantime, you can prepare the topping: To do this, color the Creme Vega with the turmeric latte spice.
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Divide the chocolate coconut cream into equal portions in each of four small glasses and add the topping in equal parts on top of the cream.
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Chill the dessert again in the refrigerator for 30 min.
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Last but not least, crush KetoCacaoBar and KetoCoconut Bar and decorate the chocolate coconut cream with them.
Ingredients
| Ingredient | Quantity |
|---|---|
| Almond milk, unsweetened (alpro) | 50 ml |
| KetoCacaoBar (Kanso) | 50 g |
| Cream Vega (Dr. Oetker) | 80 g |
| KetoCoconut Bar (Kanso) | 30 g |
| Cocoa strongly deoiled (Rapunzel) | 4 g |
| Erythritol + Stevia (Dr. Almond) | 40 g |
| Hazelnut puree (Rapunzel) | 30 g |
| Ingredient | Quantity |
|---|---|
| Cream Vega (Dr. Oetker) | 50 g |
| Turmeric Latte (Sonnentor) | According to demand |
| KetoCacaoBar (Kanso) | 5 g |
| KetoCoconut Bar (Kanso) | 5 g |
Nutritional values
| Energy (Kcal) | Protein (g) | Fat (g) | Carbohydrates (g) | Ketogenic quotient | Per |
|---|---|---|---|---|---|
| 1139 | 15,2 | 109,7 | 11,6 | 4,6:1 | 4 servings |
| 285 | 3,8 | 27,4 | 2,9 | 4,6:1 | 1 serving |
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