Shuhajdy filled with almond butter and raspberries

ingredients

200 g dark chocolate 78% 75 g almond nut butter 125 g raspberries fresh/frozen hazelnuts for decoration

progress

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!