Shop ingredients
Nutrition (1 serving)
- 550 kcal
- 52 g carbohydrates
- 30 g fats
- 26 g protein
Per 4 portions
Sponge:
- 50 g oats
- 30 g of hazelnuts
- 20 g chocolate protein
- 2 tbsp coconut oil
- 2 tsp of coconut syrup
- 1 tsp cocoa powder
Cream:
- 450 g semi-fat quark
- 250 g ricotta
- 50 g erythritol
- 1/2 tsp vanilla powder
Caramel:
- 70 ml of coconut syrup
- 100 g coconut milk
- 20 g of hazelnuts
Chocolate topping:
- 50 g dark chocolate chips
- 1 tbsp coconut oil
Instructions
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Blend the oats and hazelnuts until they resemble flour.
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Add in the coconut oil, coconut syrup, cocoa, and protein and work it into a dough. This is your sponge.
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For the cream, mix the curd cheese with ricotta, vanilla powder and the sweetener.
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Pour the coconut syrup into a hot pan, and warm it up for 3 minutes or so, stirring constantly.
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Add the firm part of the coconut milk to the caramel and mix well. Finally, add chopped hazelnuts and take it off the heat.
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Melt the chocolate chips and coconut oil in a water bath.
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Add the sponge to the bottom of the jar. Add half of the cream mixture. Then add the caramel mix and more cream.
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Top it with the melted chocolate.
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Drizzle over some chopped nuts and refrigerate.
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Time to enjoy the treats!
