Kanso

For the chocolate cream, cut the avocado in half, pit it and scrape it out with a spoon. For the cream, a small multi chopper is suitable. Add the avocado flesh, the Kanso KetoMCT Oil 100% and the cocoa in the chopper and run it on high speed until you get a nice cream.

Mix the soy drink with the citrus fibers, erythritol and cinnamon in a bowl.

Mash half of the raspberries with a fork and mix with the soy yogurt and erythritol.

In a pan, heat the Kanso KetoMargarine.

Preheat the oven to 250° top/bottom heat or 230° convection. Cover a baking tray with a sheet of baking paper. Put the Kanso KetoBaking Mix in a mixing bowl with the salt. Add the soy milk and the salt. Then knead everything into an even dough. Divide the dough in half.

Preparation:

• Peel and remove avocado and carefully cut into thin slices.
• Top Kanso KetoSlices seeds dark with avocado slices and season to taste.

Preparation:

Wash and drain the mini chard. Peel the cucumber and cut into thin slices. Also peel the shallot and cut into fine cubes.