Shuhajdy filled with almond butter and raspberries
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ingredients
200 g dark chocolate 78% 75 g almond nut butter 125 g raspberries fresh/frozen hazelnuts for decoration
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Healthier version of the chocolate, without added sugar
1.
Crack the chocolate and melt it in a water bath.
2.
Pour a layer of melted chocolate on the bottom of each cupcake and refrigerate to set.
3.
On top of the cooled chocolate, spoon and spread a thin layer of almond butter into which you place a few raspberries (frozen works best). Top again with melted chocolate, garnish with hazelnuts and refrigerate to set thoroughly.
4.
Good taste!
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