250 g peanut butter. sweetener to taste. I use honey. Gradually add 120 g almond flour. 100 g chocolate without sugar. 1 tablespoon coconut oil. Cover with stretch wrap and place in the freezer for 2 hours. 200 g of milk. 120g peanut butter. 80 g dry milk. Cook over medium heat until thickened. Put in the fridge for 2 hours. 80 grams of rolled oats. 100 grams of raisins. 100g nuts, I used a mixture of walnuts and peanuts. 100 grams of dried plums. 100 grams of dried plums. 2 bananas. Puree with a blender. Mix well. Spread evenly 2 cm thick. Bake in a preheated oven at 180°C for about 20 minutes. 40 g dark chocolate without sugar. Melt chocolate any way you like. 1 teaspoon coconut oil. Place in the fridge for 40 minutes. 80 grams of rolled oats. 100 grams of raisins. 80 g walnuts, finely chopped. 100 g dried apricots, also finely chopped 1 banana. Mash the banana to a puree. Stir thoroughly. 25×15 mold size. Bake in a preheated oven at 180°C for 20 minutes. 160 g dark chocolate without sugar. Melt in any way. 1 teaspoon vegetable oil. Place in the fridge for 40 minutes. Cut into serving pieces. 250 g natural dried figs. Pour boiling water over and leave for 15-20 minutes. 200 g roasted peanuts. Cut off the tips. Puree with a blender. Mix well. 40 g weight of a candy. I used the top part of an orange squeezer. 300 g of salted roasted peanuts. 1 teaspoon of ginger. 4-5 tablespoons of honey. Stir thoroughly. Wet your hands with water. We roll the shape of the balls. Place in the freezer for 1-2 hours. 150 g chocolate without sugar. Melt chocolate any way you like. 2 teaspoons vegetable oil. Place in the fridge for 15-20 minutes. peanut paste. 270 grams. 50 grams of honey. + – 50 g almond flour. 15 x 15 cm mold. Spread evenly. 100 ml coconut cream. 2 tablespoons cocoa. About 3 tablespoons coconut oil. 50 grams of almonds. Place in the fridge for 1 hour. 120 g almond or coconut flour. 250 grams. Peanut Paste. 2 tablespoons sweetener, I use honey. Roll out 1 cm thick. 40 g chocolate without sugar. 1 teaspoon coconut oil. Melt chocolate any way you like. Place in the fridge for 1 hour. 50g – (1.8oz) dried apricots. 100g – (3.5oz) dates. Pour boiling water over dried fruits and let stand for 15 minutes. 100g – (3.5oz) sugar free chocolate. 5 tablespoons tahini. 100g – (1 cup) favorite seeds and nuts. Fry over medium heat until golden brown. 2 tablespoons peanut butter. A pinch of salt. 2 tablespoons coconut oil. Place in the refrigerator for 2-3 hours. Pour boiling water over 150g of dates for 15 minutes. 100 grams of rolled oats. A pinch of salt. 2 tablespoons coconut oil. 1 tablespoon peanut butter. If the mass is too runny, add more ground oatmeal. Place in the freezer for 10 minutes. 1 tablespoon coconut oil. 2 tablespoons peanut butter. 40 grams of hazelnuts. Place in the freezer for 15 minutes. 200 g chocolate without sugar. 1 teaspoon olive oil. Place in the fridge for 10 minutes. 110 g pitted dates. 2 tablespoons peanut butter. Set aside 1/3 of the resulting mixture. 2 tablespoons chopped oatmeal. If the mass is not too dense, add 1-2 tablespoons more chopped oatmeal. Spread the reserved mass on it. Cut into 4 parts. Peanut. Place in the freezer for 2-3 hours. 60 g white chocolate without sugar. 60 g dark chocolate without sugar. Add 1 teaspoon of vegetable oil to the melted chocolate. 120 g nuts, I use peanuts and hazelnuts. Fry over medium heat until golden brown. 190 g date pulp. Pour boiling water over and let stand for 15 minutes. 75 g rolled oats. 2 tablespoons peanut butter. A pinch of vanilla. A pinch of salt. Divide the resulting mass in a 60/40 ratio. Add ground oats where most of the nougat is. Place in the freezer for 15 minutes. 180g white chocolate. 1 teaspoon coconut oil. Place in the fridge for 15 minutes. 150 g pitted dates. Pour boiling water over and let stand for 15 minutes. 100g – (1 cup) Almond Flour. 120 ml – (1/2 cup) coconut milk. Place in the freezer for 20 minutes. 120ml – (1/2 cup) coconut milk. 3 tablespoons peanut butter. A pinch of salt. Warm up slightly. 60 ml – (1/4 cup) almond milk. 2 tablespoons of honey. Place in the freezer for 2 hours. 3 tablespoons of cocoa butter. 1 teaspoon unsweetened cocoa. Or melt 60 g of chocolate. Let the chocolate set for 5 minutes and the dessert is ready. 180 g – (6.3 ounces) dates. 150g – (5.3oz) cashews. Pour boiling water over it and let stand for 15 minutes. 90 g – (1 cup) almond flour. 120ml – (1/2 cup) coconut milk. Place in the freezer for 20 minutes. 100 ml – (just under 1/2 cup) coconut milk. A pinch of salt. 2 tablespoons honey. Place in the freezer for 2 hours. 30g – (1 oz) dark chocolate without sugar. 2 teaspoons coconut milk. Let the chocolate harden in the freezer for 5 minutes and the dessert is ready. 50 grams of strawberries. 50 grams of raspberries. 50 g cashew nuts. 150 g chocolate without sugar. peanut paste. Place in the fridge for 30 minutes. Pour boiling water over six large dates for 15 minutes. 80 g – (1 incomplete cup) flaxseed. 2 tablespoons coconut oil. 2 tablespoons of honey. 15-17 large dates. Pour boiling water over the dates and let them sit for 15 minutes. 5.3 oz (150 g) peanut butter. Melt the peanut butter over medium heat until it becomes liquid. 4.2 oz (120 g) sugar-free chocolate. Melt the chocolate in any way convenient for you. Dates need to be peeled and pitted. The date pulp should be evenly distributed over the entire base. Sprinkle with roasted peanuts. I use salted peanuts. 2 tablespoons of vegetable oil. Place in the refrigerator for 2 hours. 4.6 oz (130 g) dates. Pour boiling water over the dates and leave for 15 minutes. 3.5 oz (100 g) cashews. 3.5 oz (100 g) almonds. Fry the nuts over medium heat until golden brown. 1/3 teaspoon ground ginger. 1/2 teaspoon ground cinnamon. A pinch of salt. 1 tablespoon coconut oil. Place in the freezer for 1 hour. 5.3 oz (150 g) sugar-free chocolate. Melt the chocolate in any convenient way. 2 tablespoons of vegetable oil. Sprinkle with ground pistachio. 250 g peanut butter. sweetener to taste. I use honey. Gradually add 120 g almond flour. 100 g chocolate without sugar. 1 tablespoon coconut oil. Cover with stretch wrap and place in the freezer for 2 hours. 200 g of milk. 120g peanut butter. 80 g dry milk. Cook over medium heat until thickened. Put in the fridge for 2 hours. 80 grams of rolled oats. 100 grams of raisins. 100g nuts, I used a mixture of walnuts and peanuts. 100 grams of dried plums. 100 grams of dried plums. 2 bananas. Puree with a blender. Mix well. Spread evenly 2 cm thick. Bake in a preheated oven at 180°C for about 20 minutes. 40 g dark chocolate without sugar. Melt chocolate any way you like. 1 teaspoon coconut oil. Place in the fridge for 40 minutes. 80 grams of rolled oats. 100 grams of raisins. 80 g walnuts, finely chopped. 100 g dried apricots, also finely chopped 1 banana. Mash the banana to a puree. Stir thoroughly. 25×15 mold size. Bake in a preheated oven at 180°C for 20 minutes. 160 g dark chocolate without sugar. Melt in any way. 1 teaspoon vegetable oil. Place in the fridge for 40 minutes. Cut into serving pieces. 250 g natural dried figs. Pour boiling water over and leave for 15-20 minutes. 200 g roasted peanuts. Cut off the tips. Puree with a blender. Mix well. 40 g weight of a candy. I used the top part of an orange squeezer. 300 g of salted roasted peanuts. 1 teaspoon of ginger. 4-5 tablespoons of honey. Stir thoroughly. Wet your hands with water. We roll the shape of the balls. Place in the freezer for 1-2 hours. 150 g chocolate without sugar. Melt chocolate any way you like. 2 teaspoons vegetable oil. Place in the fridge for 15-20 minutes. peanut paste. 270 grams. 50 grams of honey. + – 50 g almond flour. 15 x 15 cm mold. Spread evenly. 100 ml coconut cream. 2 tablespoons cocoa. About 3 tablespoons coconut oil. 50 grams of almonds. Place in the fridge for 1 hour. 120 g almond or coconut flour. 250 grams. Peanut Paste. 2 tablespoons sweetener, I use honey. Roll out 1 cm thick. 40 g chocolate without sugar. 1 teaspoon coconut oil. Melt chocolate any way you like. Place in the fridge for 1 hour. 50g – (1.8oz) dried apricots. 100g – (3.5oz) dates. Pour boiling water over dried fruits and let stand for 15 minutes. 100g – (3.5oz) sugar free chocolate. 5 tablespoons tahini. 100g – (1 cup) favorite seeds and nuts. Fry over medium heat until golden brown. 2 tablespoons peanut butter. A pinch of salt. 2 tablespoons coconut oil. Place in the refrigerator for 2-3 hours. Pour boiling water over 150g of dates for 15 minutes. 100 grams of rolled oats. A pinch of salt. 2 tablespoons coconut oil. 1 tablespoon peanut butter. If the mass is too runny, add more ground oatmeal. Place in the freezer for 10 minutes. 1 tablespoon coconut oil. 2 tablespoons peanut butter. 40 grams of hazelnuts. Place in the freezer for 15 minutes. 200 g chocolate without sugar. 1 teaspoon olive oil. Place in the fridge for 10 minutes. 110 g pitted dates. 2 tablespoons peanut butter. Set aside 1/3 of the resulting mixture. 2 tablespoons chopped oatmeal. If the mass is not too dense, add 1-2 tablespoons more chopped oatmeal. Spread the reserved mass on it. Cut into 4 parts. Peanut. Place in the freezer for 2-3 hours. 60 g white chocolate without sugar. 60 g dark chocolate without sugar. Add 1 teaspoon of vegetable oil to the melted chocolate. 120 g nuts, I use peanuts and hazelnuts. Fry over medium heat until golden brown. 190 g date pulp. Pour boiling water over and let stand for 15 minutes. 75 g rolled oats. 2 tablespoons peanut butter. A pinch of vanilla. A pinch of salt. Divide the resulting mass in a 60/40 ratio. Add ground oats where most of the nougat is. Place in the freezer for 15 minutes. 180g white chocolate. 1 teaspoon coconut oil. Place in the fridge for 15 minutes. 150 g pitted dates. Pour boiling water over and let stand for 15 minutes. 100g – (1 cup) Almond Flour. 120 ml – (1/2 cup) coconut milk. Place in the freezer for 20 minutes. 120ml – (1/2 cup) coconut milk. 3 tablespoons peanut butter. A pinch of salt. Warm up slightly. 60 ml – (1/4 cup) almond milk. 2 tablespoons of honey. Place in the freezer for 2 hours. 3 tablespoons of cocoa butter. 1 teaspoon unsweetened cocoa. Or melt 60 g of chocolate. Let the chocolate set for 5 minutes and the dessert is ready. 180 g – (6.3 ounces) dates. 150g – (5.3oz) cashews. Pour boiling water over it and let stand for 15 minutes. 90 g – (1 cup) almond flour. 120ml – (1/2 cup) coconut milk. Place in the freezer for 20 minutes. 100 ml – (just under 1/2 cup) coconut milk. A pinch of salt. 2 tablespoons honey. Place in the freezer for 2 hours. 30g – (1 oz) dark chocolate without sugar. 2 teaspoons coconut milk. Let the chocolate harden in the freezer for 5 minutes and the dessert is ready. 50 grams of strawberries. 50 grams of raspberries. 50 g cashew nuts. 150 g chocolate without sugar. peanut paste. Place in the fridge for 30 minutes. Pour boiling water over six large dates for 15 minutes. 80 g – (1 incomplete cup) flaxseed. 2 tablespoons coconut oil. 2 tablespoons of honey. 15-17 large dates. Pour boiling water over the dates and let them sit for 15 minutes. 5.3 oz (150 g) peanut butter. Melt the peanut butter over medium heat until it becomes liquid. 4.2 oz (120 g) sugar-free chocolate. Melt the chocolate in any way convenient for you. Dates need to be peeled and pitted. The date pulp should be evenly distributed over the entire base. Sprinkle with roasted peanuts. I use salted peanuts. 2 tablespoons of vegetable oil. Place in the refrigerator for 2 hours. 4.6 oz (130 g) dates. Pour boiling water over the dates and leave for 15 minutes. 3.5 oz (100 g) cashews. 3.5 oz (100 g) almonds. Fry the nuts over medium heat until golden brown. 1/3 teaspoon ground ginger. 1/2 teaspoon ground cinnamon. A pinch of salt. 1 tablespoon coconut oil. Place in the freezer for 1 hour. 5.3 oz (150 g) sugar-free chocolate. Melt the chocolate in any convenient way. 2 tablespoons of vegetable oil. Sprinkle with ground pistachio. 250 g peanut butter. sweetener to taste. I use honey. Gradually add 120 g almond flour. 100 g chocolate without sugar. 1 tablespoon coconut oil. Cover with stretch wrap and place in the freezer for 2 hours. 200 g of milk. 120g peanut butter. 80 g dry milk. Cook over medium heat until thickened. Put in the fridge for 2 hours. 80 grams of rolled oats. 100 grams of raisins. 100g nuts, I used a mixture of walnuts and peanuts. 100 grams of dried plums. 100 grams of dried plums. 2 bananas. Puree with a blender. Mix well. Spread evenly 2 cm thick. Bake in a preheated oven at 180°C for about 20 minutes. 40 g dark chocolate without sugar. Melt chocolate any way you like. 1 teaspoon coconut oil. Place in the fridge for 40 minutes. 80 grams of rolled oats. 100 grams of raisins. 80 g walnuts, finely chopped. 100 g dried apricots, also finely chopped 1 banana. Mash the banana to a puree. Stir thoroughly. 25×15 mold size. Bake in a preheated oven at 180°C for 20 minutes. 160 g dark chocolate without sugar. Melt in any way. 1 teaspoon vegetable oil. Place in the fridge for 40 minutes. Cut into serving pieces. 250 g natural dried figs. Pour boiling water over and leave for 15-20 minutes. 200 g roasted peanuts. Cut off the tips. Puree with a blender. Mix well. 40 g weight of a candy. I used the top part of an orange squeezer. 300 g of salted roasted peanuts. 1 teaspoon of ginger. 4-5 tablespoons of honey. Stir thoroughly. Wet your hands with water. We roll the shape of the balls. Place in the freezer for 1-2 hours. 150 g chocolate without sugar. Melt chocolate any way you like. 2 teaspoons vegetable oil. Place in the fridge for 15-20 minutes. peanut paste. 270 grams. 50 grams of honey. + – 50 g almond flour. 15 x 15 cm mold. Spread evenly. 100 ml coconut cream. 2 tablespoons cocoa. About 3 tablespoons coconut oil. 50 grams of almonds. Place in the fridge for 1 hour. 120 g almond or coconut flour. 250 grams. Peanut Paste. 2 tablespoons sweetener, I use honey. Roll out 1 cm thick. 40 g chocolate without sugar. 1 teaspoon coconut oil. Melt chocolate any way you like. Place in the fridge for 1 hour. 50g – (1.8oz) dried apricots. 100g – (3.5oz) dates. Pour boiling water over dried fruits and let stand for 15 minutes. 100g – (3.5oz) sugar free chocolate. 5 tablespoons tahini. 100g – (1 cup) favorite seeds and nuts. Fry over medium heat until golden brown. 2 tablespoons peanut butter. A pinch of salt. 2 tablespoons coconut oil. Place in the refrigerator for 2-3 hours. Pour boiling water over 150g of dates for 15 minutes. 100 grams of rolled oats. A pinch of salt. 2 tablespoons coconut oil. 1 tablespoon peanut butter. If the mass is too runny, add more ground oatmeal. Place in the freezer for 10 minutes. 1 tablespoon coconut oil. 2 tablespoons peanut butter. 40 grams of hazelnuts. Place in the freezer for 15 minutes. 200 g chocolate without sugar. 1 teaspoon olive oil. Place in the fridge for 10 minutes. 110 g pitted dates. 2 tablespoons peanut butter. Set aside 1/3 of the resulting mixture. 2 tablespoons chopped oatmeal. If the mass is not too dense, add 1-2 tablespoons more chopped oatmeal. Spread the reserved mass on it. Cut into 4 parts. Peanut. Place in the freezer for 2-3 hours. 60 g white chocolate without sugar. 60 g dark chocolate without sugar. Add 1 teaspoon of vegetable oil to the melted chocolate. 120 g nuts, I use peanuts and hazelnuts. Fry over medium heat until golden brown. 190 g date pulp. Pour boiling water over and let stand for 15 minutes. 75 g rolled oats. 2 tablespoons peanut butter. A pinch of vanilla. A pinch of salt. Divide the resulting mass in a 60/40 ratio. Add ground oats where most of the nougat is. Place in the freezer for 15 minutes. 180g white chocolate. 1 teaspoon coconut oil. Place in the fridge for 15 minutes. 150 g pitted dates. Pour boiling water over and let stand for 15 minutes. 100g – (1 cup) Almond Flour. 120 ml – (1/2 cup) coconut milk. Place in the freezer for 20 minutes. 120ml – (1/2 cup) coconut milk. 3 tablespoons peanut butter. A pinch of salt. Warm up slightly. 60 ml – (1/4 cup) almond milk. 2 tablespoons of honey. Place in the freezer for 2 hours. 3 tablespoons of cocoa butter. 1 teaspoon unsweetened cocoa. Or melt 60 g of chocolate. Let the chocolate set for 5 minutes and the dessert is ready. 180 g – (6.3 ounces) dates. 150g – (5.3oz) cashews. Pour boiling water over it and let stand for 15 minutes. 90 g – (1 cup) almond flour. 120ml – (1/2 cup) coconut milk. Place in the freezer for 20 minutes. 100 ml – (just under 1/2 cup) coconut milk. A pinch of salt. 2 tablespoons honey. Place in the freezer for 2 hours. 30g – (1 oz) dark chocolate without sugar. 2 teaspoons coconut milk. Let the chocolate harden in the freezer for 5 minutes and the dessert is ready. 50 grams of strawberries. 50 grams of raspberries. 50 g cashew nuts. 150 g chocolate without sugar. peanut paste. Place in the fridge for 30 minutes. Pour boiling water over six large dates for 15 minutes. 80 g – (1 incomplete cup) flaxseed. 2 tablespoons coconut oil. 2 tablespoons of honey. 15-17 large dates. Pour boiling water over the dates and let them sit for 15 minutes. 5.3 oz (150 g) peanut butter. Melt the peanut butter over medium heat until it becomes liquid. 4.2 oz (120 g) sugar-free chocolate. Melt the chocolate in any way convenient for you. Dates need to be peeled and pitted. The date pulp should be evenly distributed over the entire base. Sprinkle with roasted peanuts. I use salted peanuts. 2 tablespoons of vegetable oil. Place in the refrigerator for 2 hours. 4.6 oz (130 g) dates. Pour boiling water over the dates and leave for 15 minutes. 3.5 oz (100 g) cashews. 3.5 oz (100 g) almonds. Fry the nuts over medium heat until golden brown. 1/3 teaspoon ground ginger. 1/2 teaspoon ground cinnamon. A pinch of salt. 1 tablespoon coconut oil. Place in the freezer for 1 hour. 5.3 oz (150 g) sugar-free chocolate. Melt the chocolate in any convenient way. 2 tablespoons of vegetable oil. Sprinkle with ground pistachio. 250 g peanut butter. sweetener to taste. I use honey. Gradually add 120 g almond flour. 100 g chocolate without sugar. 1 tablespoon coconut oil. Cover with stretch wrap and place in the freezer for 2 hours. 200 g of milk. 120g peanut butter. 80 g dry milk. Cook over medium heat until thickened. Put in the fridge for 2 hours. 80 grams of rolled oats. 100 grams of raisins. 100g nuts, I used a mixture of walnuts and peanuts. 100 grams of dried plums. 100 grams of dried plums. 2 bananas. Puree with a blender. Mix well. Spread evenly 2 cm thick. Bake in a preheated oven at 180°C for about 20 minutes. 40 g dark chocolate without sugar. Melt chocolate any way you like. 1 teaspoon coconut oil. Place in the fridge for 40 minutes. 80 grams of rolled oats. 100 grams of raisins. 80 g walnuts, finely chopped. 100 g dried apricots, also finely chopped 1 banana. Mash the banana to a puree. Stir thoroughly. 25×15 mold size. Bake in a preheated oven at 180°C for 20 minutes. 160 g dark chocolate without sugar. Melt in any way. 1 teaspoon vegetable oil. Place in the fridge for 40 minutes. Cut into serving pieces. 250 g natural dried figs. Pour boiling water over and leave for 15-20 minutes. 200 g roasted peanuts. Cut off the tips. Puree with a blender. Mix well. 40 g weight of a candy. I used the top part of an orange
squeezer. 300 g of salted roasted peanuts. 1 teaspoon of ginger. 4-5 tablespoons of honey. Stir thoroughly. Wet your hands with water. We roll the shape of the balls. Place in the freezer for 1-2 hours. 150 g chocolate without sugar. Melt chocolate any way you like. 2 teaspoons vegetable oil. Place in the fridge for 15-20 minutes. peanut paste. 270 grams. 50 grams of honey. + – 50 g almond flour. 15 x 15 cm mold. Spread evenly. 100 ml coconut cream. 2 tablespoons cocoa. About 3 tablespoons coconut oil. 50 grams of almonds. Place in the fridge for 1 hour. 120 g almond or coconut flour. 250 grams. Peanut Paste. 2 tablespoons sweetener, I use honey. Roll out 1 cm thick. 40 g chocolate without sugar. 1 teaspoon coconut oil. Melt chocolate any way you like. Place in the fridge for 1 hour. 50g – (1.8oz) dried apricots. 100g – (3.5oz) dates. Pour boiling water over dried fruits and let stand for 15 minutes. 100g – (3.5oz) sugar free chocolate. 5 tablespoons tahini. 100g – (1 cup) favorite seeds and nuts. Fry over medium heat until golden brown. 2 tablespoons peanut butter. A pinch of salt. 2 tablespoons coconut oil. Place in the refrigerator for 2-3 hours. Pour boiling water over 150g of dates for 15 minutes. 100 grams of rolled oats. A pinch of salt. 2 tablespoons coconut oil. 1 tablespoon peanut butter. If the mass is too runny, add more ground oatmeal. Place in the freezer for 10 minutes. 1 tablespoon coconut oil. 2 tablespoons peanut butter. 40 grams of hazelnuts. Place in the freezer for 15 minutes. 200 g chocolate without sugar. 1 teaspoon olive oil. Place in the fridge for 10 minutes. 110 g pitted dates. 2 tablespoons peanut butter. Set aside 1/3 of the resulting mixture. 2 tablespoons chopped oatmeal. If the mass is not too dense, add 1-2 tablespoons more chopped oatmeal. Spread the reserved mass on it. Cut into 4 parts. Peanut. Place in the freezer for 2-3 hours. 60 g white chocolate without sugar. 60 g dark chocolate without sugar. Add 1 teaspoon of vegetable oil to the melted chocolate. 120 g nuts, I use peanuts and hazelnuts. Fry over medium heat until golden brown. 190 g date pulp. Pour boiling water over and let stand for 15 minutes. 75 g rolled oats. 2 tablespoons peanut butter. A pinch of vanilla. A pinch of salt. Divide the resulting mass in a 60/40 ratio. Add ground oats where most of the nougat is. Place in the freezer for 15 minutes. 180g white chocolate. 1 teaspoon coconut oil. Place in the fridge for 15 minutes. 150 g pitted dates. Pour boiling water over and let stand for 15 minutes. 100g – (1 cup) Almond Flour. 120 ml – (1/2 cup) coconut milk. Place in the freezer for 20 minutes. 120ml – (1/2 cup) coconut milk. 3 tablespoons peanut butter. A pinch of salt. Warm up slightly. 60 ml – (1/4 cup) almond milk. 2 tablespoons of honey. Place in the freezer for 2 hours. 3 tablespoons of cocoa butter. 1 teaspoon unsweetened cocoa. Or melt 60 g of chocolate. Let the chocolate set for 5 minutes and the dessert is ready. 180 g – (6.3 ounces) dates. 150g – (5.3oz) cashews. Pour boiling water over it and let stand for 15 minutes. 90 g – (1 cup) almond flour. 120ml – (1/2 cup) coconut milk. Place in the freezer for 20 minutes. 100 ml – (just under 1/2 cup) coconut milk. A pinch of salt. 2 tablespoons honey. Place in the freezer for 2 hours. 30g – (1 oz) dark chocolate without sugar. 2 teaspoons coconut milk. Let the chocolate harden in the freezer for 5 minutes and the dessert is ready. 50 grams of strawberries. 50 grams of raspberries. 50 g cashew nuts. 150 g chocolate without sugar. peanut paste. Place in the fridge for 30 minutes. Pour boiling water over six large dates for 15 minutes. 80 g – (1 incomplete cup) flaxseed. 2 tablespoons coconut oil. 2 tablespoons of honey. 15-17 large dates. Pour boiling water over the dates and let them sit for 15 minutes. 5.3 oz (150 g) peanut butter. Melt the peanut butter over medium heat until it becomes liquid. 4.2 oz (120 g) sugar-free chocolate. Melt the chocolate in any way convenient for you. Dates need to be peeled and pitted. The date pulp should be evenly distributed over the entire base. Sprinkle with roasted peanuts. I use salted peanuts. 2 tablespoons of vegetable oil. Place in the refrigerator for 2 hours. 4.6 oz (130 g) dates. Pour boiling water over the dates and leave for 15 minutes. 3.5 oz (100 g) cashews. 3.5 oz (100 g) almonds. Fry the nuts over medium heat until golden brown. 1/3 teaspoon ground ginger. 1/2 teaspoon ground cinnamon. A pinch of salt. 1 tablespoon coconut oil. Place in the freezer for 1 hour. 5.3 oz (150 g) sugar-free chocolate. Melt the chocolate in any convenient way. 2 tablespoons of vegetable oil. Sprinkle with ground pistachio. 250 g peanut butter. sweetener to taste. I use honey. Gradually add 120 g almond flour. 100 g chocolate without sugar. 1 tablespoon coconut oil. Cover with stretch wrap and place in the freezer for 2 hours. 200 g of milk. 120g peanut butter. 80 g dry milk. Cook over medium heat until thickened. Put in the fridge for 2 hours. 80 grams of rolled oats. 100 grams of raisins. 100g nuts, I used a mixture of walnuts and peanuts. 100 grams of dried plums. 100 grams of dried plums. 2 bananas. Puree with a blender. Mix well. Spread evenly 2 cm thick. Bake in a preheated oven at 180°C for about 20 minutes. 40 g dark chocolate without sugar. Melt chocolate any way you like. 1 teaspoon coconut oil. Place in the fridge for 40 minutes. 80 grams of rolled oats. 100 grams of raisins. 80 g walnuts, finely chopped. 100 g dried apricots, also finely chopped 1 banana. Mash the banana to a puree. Stir thoroughly. 25×15 mold size. Bake in a preheated oven at 180°C for 20 minutes. 160 g dark chocolate without sugar. Melt in any way. 1 teaspoon vegetable oil. Place in the fridge for 40 minutes. Cut into serving pieces. 250 g natural dried figs. Pour boiling water over and leave for 15-20 minutes. 200 g roasted peanuts. Cut off the tips. Puree with a blender. Mix well. 40 g weight of a candy. I used the top part of an orange squeezer. 300 g of salted roasted peanuts. 1 teaspoon of ginger. 4-5 tablespoons of honey. Stir thoroughly. Wet your hands with water. We roll the shape of the balls. Place in the freezer for 1-2 hours. 150 g chocolate without sugar. Melt chocolate any way you like. 2 teaspoons vegetable oil. Place in the fridge for 15-20 minutes. peanut paste. 270 grams. 50 grams of honey. + – 50 g almond flour. 15 x 15 cm mold. Spread evenly. 100 ml coconut cream. 2 tablespoons cocoa. About 3 tablespoons coconut oil. 50 grams of almonds. Place in the fridge for 1 hour. 120 g almond or coconut flour. 250 grams. Peanut Paste. 2 tablespoons sweetener, I use honey. Roll out 1 cm thick. 40 g chocolate without sugar. 1 teaspoon coconut oil. Melt chocolate any way you like. Place in the fridge for 1 hour. 50g – (1.8oz) dried apricots. 100g – (3.5oz) dates. Pour boiling water over dried fruits and let stand for 15 minutes. 100g – (3.5oz) sugar free chocolate. 5 tablespoons tahini. 100g – (1 cup) favorite seeds and nuts. Fry over medium heat until golden brown. 2 tablespoons peanut butter. A pinch of salt. 2 tablespoons coconut oil. Place in the refrigerator for 2-3 hours. Pour boiling water over 150g of dates for 15 minutes. 100 grams of rolled oats. A pinch of salt. 2 tablespoons coconut oil. 1 tablespoon peanut butter. If the mass is too runny, add more ground oatmeal. Place in the freezer for 10 minutes. 1 tablespoon coconut oil. 2 tablespoons peanut butter. 40 grams of hazelnuts. Place in the freezer for 15 minutes. 200 g chocolate without sugar. 1 teaspoon olive oil. Place in the fridge for 10 minutes. 110 g pitted dates. 2 tablespoons peanut butter. Set aside 1/3 of the resulting mixture. 2 tablespoons chopped oatmeal. If the mass is not too dense, add 1-2 tablespoons more chopped oatmeal. Spread the reserved mass on it. Cut into 4 parts. Peanut. Place in the freezer for 2-3 hours. 60 g white chocolate without sugar. 60 g dark chocolate without sugar. Add 1 teaspoon of vegetable oil to the melted chocolate. 120 g nuts, I use peanuts and hazelnuts. Fry over medium heat until golden brown. 190 g date pulp. Pour boiling water over and let stand for 15 minutes. 75 g rolled oats. 2 tablespoons peanut butter. A pinch of vanilla. A pinch of salt. Divide the resulting mass in a 60/40 ratio. Add ground oats where most of the nougat is. Place in the freezer for 15 minutes. 180g white chocolate. 1 teaspoon coconut oil. Place in the fridge for 15 minutes. 150 g pitted dates. Pour boiling water over and let stand for 15 minutes. 100g – (1 cup) Almond Flour. 120 ml – (1/2 cup) coconut milk. Place in the freezer for 20 minutes. 120ml – (1/2 cup) coconut milk. 3 tablespoons peanut butter. A pinch of salt. Warm up slightly. 60 ml – (1/4 cup) almond milk. 2 tablespoons of honey. Place in the freezer for 2 hours. 3 tablespoons of cocoa butter. 1 teaspoon unsweetened cocoa. Or melt 60 g of chocolate. Let the chocolate set for 5 minutes and the dessert is ready. 180 g – (6.3 ounces) dates. 150g – (5.3oz) cashews. Pour boiling water over it and let stand for 15 minutes. 90 g – (1 cup) almond flour. 120ml – (1/2 cup) coconut milk. Place in the freezer for 20 minutes. 100 ml – (just under 1/2 cup) coconut milk. A pinch of salt. 2 tablespoons honey. Place in the freezer for 2 hours. 30g – (1 oz) dark chocolate without sugar. 2 teaspoons coconut milk. Let the chocolate harden in the freezer for 5 minutes and the dessert is ready. 50 grams of strawberries. 50 grams of raspberries. 50 g cashew nuts. 150 g chocolate without sugar. peanut paste. Place in the fridge for 30 minutes. Pour boiling water over six large dates for 15 minutes. 80 g – (1 incomplete cup) flaxseed. 2 tablespoons coconut oil. 2 tablespoons of honey. 15-17 large dates. Pour boiling water over the dates and let them sit for 15 minutes. 5.3 oz (150 g) peanut butter. Melt the peanut butter over medium heat until it becomes liquid. 4.2 oz (120 g) sugar-free chocolate. Melt the chocolate in any way convenient for you. Dates need to be peeled and pitted. The date pulp should be evenly distributed over the entire base. Sprinkle with roasted peanuts. I use salted peanuts. 2 tablespoons of vegetable oil. Place in the refrigerator for 2 hours. 4.6 oz (130 g) dates. Pour boiling water over the dates and leave for 15 minutes. 3.5 oz (100 g) cashews. 3.5 oz (100 g) almonds. Fry the nuts over medium heat until golden brown. 1/3 teaspoon ground ginger. 1/2 teaspoon ground cinnamon. A pinch of salt. 1 tablespoon coconut oil. Place in the freezer for 1 hour. 5.3 oz (150 g) sugar-free chocolate. Melt the chocolate in any convenient way. 2 tablespoons of vegetable oil. Sprinkle with ground pistachio. 250 g peanut butter. sweetener to taste. I use honey. Gradually add 120 g almond flour. 100 g chocolate without sugar. 1 tablespoon coconut oil. Cover with stretch wrap and place in the freezer for 2 hours. 200 g of milk. 120g peanut butter. 80 g dry milk. Cook over medium heat until thickened. Put in the fridge for 2 hours. 80 grams of rolled oats. 100 grams of raisins. 100g nuts, I used a mixture of walnuts and peanuts. 100 grams of dried plums. 100 grams of dried plums. 2 bananas. Puree with a blender. Mix well. Spread evenly 2 cm thick. Bake in a preheated oven at 180°C for about 20 minutes. 40 g dark chocolate without sugar. Melt chocolate any way you like. 1 teaspoon coconut oil. Place in the fridge for 40 minutes. 80 grams of rolled oats. 100 grams of raisins. 80 g walnuts, finely chopped. 100 g dried apricots, also finely chopped 1 banana. Mash the banana to a puree. Stir thoroughly. 25×15 mold size. Bake in a preheated oven at 180°C for 20 minutes. 160 g dark chocolate without sugar. Melt in any way. 1 teaspoon vegetable oil. Place in the fridge for 40 minutes. Cut into serving pieces. 250 g natural dried figs. Pour boiling water over and leave for 15-20 minutes. 200 g roasted peanuts. Cut off the tips. Puree with a blender. Mix well. 40 g weight of a candy. I used the top part of an orange squeezer. 300 g of salted roasted peanuts. 1 teaspoon of ginger. 4-5 tablespoons of honey. Stir thoroughly. Wet your hands with water. We roll the shape of the balls. Place in the freezer for 1-2 hours. 150 g chocolate without sugar. Melt chocolate any way you like. 2 teaspoons vegetable oil. Place in the fridge for 15-20 minutes. peanut paste. 270 grams. 50 grams of honey. + – 50 g almond flour. 15 x 15 cm mold. Spread evenly. 100 ml coconut cream. 2 tablespoons cocoa. About 3 tablespoons coconut oil. 50 grams of almonds. Place in the fridge for 1 hour. 120 g almond or coconut flour. 250 grams. Peanut Paste. 2 tablespoons sweetener, I use honey. Roll out 1 cm thick. 40 g chocolate without sugar. 1 teaspoon coconut oil. Melt chocolate any way you like. Place in the fridge for 1 hour. 50g – (1.8oz) dried apricots. 100g – (3.5oz) dates. Pour boiling water over dried fruits and let stand for 15 minutes. 100g – (3.5oz) sugar free chocolate. 5 tablespoons tahini. 100g – (1 cup) favorite seeds and nuts. Fry over medium heat until golden brown. 2 tablespoons peanut butter. A pinch of salt. 2 tablespoons coconut oil. Place in the refrigerator for 2-3 hours. Pour boiling water over 150g of dates for 15 minutes. 100 grams of rolled oats. A pinch of salt. 2 tablespoons coconut oil. 1 tablespoon peanut butter. If the mass is too runny, add more ground oatmeal. Place in the freezer for 10 minutes. 1 tablespoon coconut oil. 2 tablespoons peanut butter. 40 grams of hazelnuts. Place in the freezer for 15 minutes. 200 g chocolate without sugar. 1 teaspoon olive oil. Place in the fridge for 10 minutes. 110 g pitted dates. 2 tablespoons peanut butter. Set aside 1/3 of the resulting mixture. 2 tablespoons chopped oatmeal. If the mass is not too dense, add 1-2 tablespoons more chopped oatmeal. Spread the reserved mass on it. Cut into 4 parts. Peanut. Place in the freezer for 2-3 hours. 60 g white chocolate without sugar. 60 g dark chocolate without sugar. Add 1 teaspoon of vegetable oil to the melted chocolate. 120 g nuts, I use peanuts and hazelnuts. Fry over medium heat until golden brown. 190 g date pulp. Pour boiling water over and let stand for 15 minutes. 75 g rolled oats. 2 tablespoons peanut butter. A pinch of vanilla. A pinch of salt. Divide the resulting mass in a 60/40 ratio. Add ground oats where most of the nougat is. Place in the freezer for 15 minutes. 180g white chocolate. 1 teaspoon coconut oil. Place in the fridge for 15 minutes. 150 g pitted dates. Pour boiling water over and let stand for 15 minutes. 100g – (1 cup) Almond Flour. 120 ml – (1/2 cup) coconut milk. Place in the freezer for 20 minutes. 120ml – (1/2 cup) coconut milk. 3 tablespoons peanut butter. A pinch of salt. Warm up slightly. 60 ml – (1/4 cup) almond milk. 2 tablespoons of honey. Place in the freezer for 2 hours. 3 tablespoons of cocoa butter. 1 teaspoon unsweetened cocoa. Or melt 60 g of chocolate. Let the chocolate set for 5 minutes and the dessert is ready. 180 g – (6.3 ounces) dates. 150g – (5.3oz) cashews. Pour boiling water over it and let stand for 15 minutes. 90 g – (1 cup) almond flour. 120ml – (1/2 cup) coconut milk. Place in the freezer for 20 minutes. 100 ml – (just under 1/2 cup) coconut milk. A pinch of salt. 2 tablespoons honey. Place in the freezer for 2 hours. 30g – (1 oz) dark chocolate without sugar. 2 teaspoons coconut milk. Let the chocolate harden in the freezer for 5 minutes and the dessert is ready. 50 grams of strawberries. 50 grams of raspberries. 50 g cashew nuts. 150 g chocolate without sugar. peanut paste. Place in the fridge for 30 minutes. Pour boiling water over six large dates for 15 minutes. 80 g – (1 incomplete cup) flaxseed. 2 tablespoons coconut oil. 2 tablespoons of honey. 15-17 large dates. Pour boiling water over the dates and let them sit for 15 minutes. 5.3 oz (150 g) peanut butter. Melt the peanut butter over medium heat until it becomes liquid. 4.2 oz (120 g) sugar-free chocolate. Melt the chocolate in any way convenient for you. Dates need to be peeled and pitted. The date pulp should be evenly distributed over the entire base. Sprinkle with roasted peanuts. I use salted peanuts. 2 tablespoons of vegetable oil. Place in the refrigerator for 2 hours. 4.6 oz (130 g) dates. Pour boiling water over the dates and leave for 15 minutes. 3.5 oz (100 g) cashews. 3.5 oz (100 g) almonds. Fry the nuts over medium heat until golden brown. 1/3 teaspoon ground ginger. 1/2 teaspoon ground cinnamon. A pinch of salt. 1 tablespoon coconut oil. Place in the freezer for 1 hour. 5.3 oz (150 g) sugar-free chocolate. Melt the chocolate in any convenient way. 2 tablespoons of vegetable oil. Sprinkle with ground pistachio. 250 g peanut butter. sweetener to taste. I use honey. Gradually add 120 g almond flour. 100 g chocolate without sugar. 1 tablespoon coconut oil. Cover with stretch wrap and place in the freezer for 2 hours. 200 g of milk. 120g peanut butter. 80 g dry milk. Cook over medium heat until thickened. Put in the fridge for 2 hours. 80 grams of rolled oats. 100 grams of raisins. 100g nuts, I used a mixture of walnuts and peanuts. 100 grams of dried plums. 100 grams of dried plums. 2 bananas. Puree with a blender. Mix well. Spread evenly 2 cm thick. Bake in a preheated oven at 180°C for about 20 minutes. 40 g dark chocolate without sugar. Melt chocolate any way you like. 1 teaspoon coconut oil. Place in the fridge for 40 minutes. 80 grams of rolled oats. 100 grams of raisins. 80 g walnuts, finely chopped. 100 g dried apricots, also finely chopped 1 banana. Mash the banana to a puree. Stir thoroughly. 25×15 mold size. Bake in a preheated oven at 180°C for 20 minutes. 160 g dark chocolate without sugar. Melt in any way. 1 teaspoon vegetable oil. Place in the fridge for 40 minutes. Cut into serving pieces. 250 g natural dried figs. Pour boiling water over and leave for 15-20 minutes. 200 g roasted peanuts. Cut off the tips. Puree with a blender. Mix well. 40 g weight of a candy. I used the top part of an orange squeezer. 300 g of salted roasted peanuts. 1 teaspoon of ginger. 4-5 tablespoons of honey. Stir thoroughly. Wet your hands with water. We roll the shape of the balls. Place in the freezer for 1-2 hours. 150 g chocolate without sugar. Melt chocolate any way you like. 2 teaspoons vegetable oil. Place in the fridge for 15-20 minutes. peanut paste. 270 grams. 50 grams of honey. + – 50 g almond flour. 15 x 15 cm mold. Spread evenly. 100 ml coconut cream. 2 tablespoons cocoa. About 3 tablespoons coconut oil. 50 grams of almonds. Place in the fridge for 1 hour. 120 g almond or coconut flour. 250 grams. Peanut Paste. 2 tablespoons sweetener, I use honey. Roll out 1 cm thick. 40 g chocolate without sugar. 1 teaspoon coconut oil. Melt chocolate any way you like. Place in the fridge for 1 hour. 50g – (1.8oz) dried apricots. 100g – (3.5oz) dates. Pour boiling water over dried fruits and let stand for 15 minutes. 100g – (3.5oz) sugar free chocolate. 5 tablespoons tahini. 100g – (1 cup) favorite seeds and nuts. Fry over medium heat until golden brown. 2 tablespoons peanut butter. A pinch of salt. 2 tablespoons coconut oil. Place in the refrigerator for 2-3 hours. Pour boiling water over 150g of dates for 15 minutes. 100 grams of rolled oats. A pinch of salt. 2 tablespoons coconut oil. 1 tablespoon peanut butter. If the mass is too runny, add more ground oatmeal. Place in the freezer for 10 minutes. 1 tablespoon coconut oil. 2 tablespoons peanut butter. 40 grams of hazelnuts. Place in the freezer for 15 minutes. 200 g chocolate without sugar. 1 teaspoon olive oil. Place in the fridge for 10 minutes. 110 g pitted dates. 2 tablespoons peanut butter. Set aside 1/3 of the resulting mixture. 2 tablespoons chopped oatmeal. If the mass is not too dense, add 1-2 tablespoons more chopped oatmeal. Spread the reserved mass on it. Cut into 4 parts. Peanut. Place in the freezer for 2-3 hours. 60 g white chocolate without sugar. 60 g dark chocolate without sugar. Add 1 teaspoon of vegetable oil to the melted chocolate. 120 g nuts, I use peanuts and hazelnuts. Fry over medium heat until golden brown. 190 g date pulp. Pour boiling water over and let stand for 15 minutes. 75 g rolled oats. 2 tablespoons peanut butter. A pinch of vanilla. A pinch of salt. Divide the resulting mass in a 60/40 ratio. Add ground oats where most of the nougat is. Place in the freezer for 15 minutes. 180g white chocolate. 1 teaspoon coconut oil. Place in the fridge for 15 minutes. 150 g pitted dates. Pour boiling water over and let stand for 15 minutes. 100g – (1 cup) Almond Flour. 120 ml – (1/2 cup) coconut milk. Place in the freezer for 20 minutes. 120ml – (1/2 cup) coconut milk. 3 tablespoons peanut butter. A pinch of salt. Warm up slightly. 60 ml – (1/4 cup) almond milk. 2 tablespoons of honey. Place in the freezer for 2 hours. 3 tablespoons of cocoa butter. 1 teaspoon unsweetened cocoa. Or melt 60 g of chocolate. Let the chocolate set for 5 minutes and the dessert is ready. 180 g – (6.3 ounces) dates. 150g – (5.3oz) cashews. Pour boiling water over it and let stand for 15 minutes. 90 g – (1 cup) almond flour. 120ml – (1/2 cup) coconut milk. Place in the freezer for 20 minutes. 100 ml – (just under 1/2 cup) coconut milk. A pinch of salt. 2 tablespoons honey. Place in the freezer for 2 hours. 30g – (1 oz) dark chocolate without sugar. 2 teaspoons coconut milk. Let the chocolate harden in the freezer for 5 minutes and the dessert is ready. 50 grams of strawberries. 50 grams of raspberries. 50 g cashew nuts. 150 g chocolate without sugar. peanut paste. Place in the fridge for 30 minutes. Pour boiling water over six large dates for 15 minutes. 80 g – (1 incomplete cup) flaxseed. 2 tablespoons coconut oil. 2 tablespoons of honey. 15-17 large dates. Pour boiling water over the dates and let them sit for 15 minutes. 5.3 oz (150 g) peanut butter. Melt the peanut butter over medium heat until it becomes liquid. 4.2 oz (120 g) sugar-free chocolate. Melt the chocolate in any way convenient for you. Dates need to be peeled and pitted. The date pulp should be evenly distributed over the entire base. Sprinkle with roasted peanuts. I use salted peanuts. 2 tablespoons of vegetable oil. Place in the refrigerator for 2 hours. 4.6 oz (130 g) dates. Pour boiling water over the dates and leave for 15 minutes. 3.5 oz (100 g) cashews. 3.5 oz (100 g) almonds. Fry the nuts over medium heat until golden brown. 1/3 teaspoon ground ginger. 1/2 teaspoon ground cinnamon. A pinch of salt. 1 tablespoon coconut oil. Place in the freezer for 1 hour. 5.3 oz (150 g) sugar-free chocolate. Melt the chocolate in any convenient way. 2 tablespoons of vegetable oil. Sprinkle with ground pistachio. 250 g peanut butter. sweetener to taste. I use honey. Gradually add 120 g almond flour. 100 g chocolate without sugar. 1 tablespoon coconut oil. Cover with stretch wrap and place in the freezer for 2 hours. 200 g of milk. 120g peanut butter. 80 g dry milk. Cook over medium heat until thickened. Put in the fridge for 2 hours. 80 grams of rolled oats. 100 grams of raisins. 100g nuts, I used a mixture of walnuts and peanuts. 100 grams of dried plums. 100 grams of dried plums. 2 bananas. Puree with a blender. Mix well. Spread evenly 2 cm thick. Bake in a preheated oven at 180°C for about 20 minutes.
