8 pieces of dates. Pour boiling water over it and let stand for 15 minutes.
100g – (1 cup) oatmeal.
1 tablespoon unsweetened cocoa.
50g – (1 cup) walnuts.
2 tablespoons honey.
Place in the freezer for 2 hours.
120g – (4.2oz) sugar-free chocolate.
30g – (1/2 cup) walnuts.
2 tablespoons olive oil.
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.
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.
110 g pitted dates.
2 tablespoons peanut butter.
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.
Fresh raspberries and blueberries.
Place in the freezer for 2 hours.
100g dark chocolate and two bowls of 100g white chocolate.
Put a pinch of red coloring in a bowl of white chocolate.
First, dip the berries in white chocolate.
Now dip the berries in pink chocolate.
And finally dipped in dark chocolate.
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.
finished result.
Pour boiling water over six large dates for 15 minutes.
80 g – (1 incomplete cup) flaxseed.
2 tablespoons coconut oil.
2 tablespoons of honey.
100 g – (1 cup) sunflower seeds.
2 tablespoons unsweetened cocoa.
2 tablespoons of honey.
When the mass turns out to be dry and not sticky, add more honey.
Roll in unsweetened cocoa.
150 g – (5.3 ounces) cashew nuts.
200 g – (7 Oz) dried apricots.
Pour boiling water over and let stand for 20 minutes.
1 tablespoon olive oil.
100 g – (1 cup) coconut flour.
Bake in a preheated oven at 80 °C for about 25 minutes.
Pour boiling water over 170 g of dates and leave for 15 minutes.
90 g oat flakes.
100 grams of walnuts.
1 tablespoon unsweetened cocoa.
A pinch of salt.
2-3 tablespoons of honey.
Place in the freezer for 1 hour.
180 grams of chocolate.
3 teaspoons vegetable oil.
180 grams of dates. Pour boiling water over and let stand for 10 minutes.
100 g – (1 heaping cup) rolled oats.
1 tablespoon unsweetened cocoa.
1 banana.
It should be a very thick mass.
Place in the fridge for 1 hour.
Roll in unsweetened cocoa.
Rinse 70 g raisins in hot water.
50 g – (1/2 cup) rolled oats.
1 tablespoon of flaxseed.
1 tablespoon unsweetened cocoa.
2 tablespoons peanut butter.
2 tablespoons of honey.
35 g weight of a candy.
Place in the freezer for 30 minutes.
150 grams of chocolate. 1 teaspoon vegetable oil.
Rinse 150 g of dates in hot water.
1 carrot.
6 rice cookies.
50 g mixed nuts.
1/2 teaspoon ground ginger.
1/2 teaspoon ground cinnamon.
50 g coconut flakes.
35 g weight of a candy.
Place in the freezer for 30 minutes.
200 g of your favorite chocolate (without sugar). 1 teaspoon vegetable oil.
Place in the fridge for 15 minutes.
Garnish with white chocolate (optional).
250 grams of blueberries.
2 tablespoons peanut butter.
4 tablespoons mascarpone or cream cheese
Place in the freezer for 40 minutes.
250 grams of milk chocolate.
2 teaspoons vegetable oil.
Place in the fridge for 20 minutes.
180 grams of strawberries.
100 g Greek yoghurt.
Place in the freezer for 40 minutes.
200 grams of milk chocolate.
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.
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.
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.
150 g – (5.3 ounces) dates. 50g – (1.75oz) dried cranberries.
Pour boiling water over dried fruits and let stand for 15 minutes.
Lightly fry 100 g (3.5 ounces) almonds. 50g – (1.75oz) finely chopped almonds.
2 tablespoons sesame seeds.
2 tablespoons coconut flakes.
Fry over low heat until golden brown.
Place in the freezer for 2 hours.
180 g – (6.34 ounces) sugar-free chocolate.
2 tablespoons olive oil.
Rinse 150 g of dates in hot water.
1 carrot.
30g walnuts.
1/2 teaspoon ground ginger.
1/3 teaspoon ground cinnamon.
5 pieces of rice biscuits.
50g – (1.76oz) coconut flakes.
Place in the freezer for 30 minutes.
150g – (5.3 ounces) sugar-free chocolate.
2 tablespoons vegetable oil.
Place in the refrigerator for 15 minutes.
50g – (1.76oz) raisins. 200g – (7oz) dates.
Rinse in hot water.
100g – (1 cup) oatmeal.
50g – (1.76oz) almonds.
30 g – (1 ounce) sesame seeds.
2-3 tablespoons of honey.
Place in the freezer for 15 minutes.
100g – (3.5oz) sugar free chocolate.
1 teaspoon vegetable oil.
Garnish with almonds and sesame seeds.
Place in the fridge for 15-20 minutes.
3.5 oz (100 g) dates. Pour boiling water over the dates for 10 minutes.
1 cup (100 g) rolled oats.
Fry oatmeal over medium heat for about 7 minutes.
1/2 cup (50 g) any nuts.
1 tablespoon unsweetened cocoa.
3-4 tablespoons of honey.
We form small rectangles from the finished mass.
Place in the freezer for 1 hour.
5.3 oz (150 g) sugar free chocolate.
Melt the chocolate in any convenient way.
2 teaspoons olive oil.
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.
8 pieces of dates. Pour boiling water over it and let stand for 15 minutes.
100g – (1 cup) oatmeal.
1 tablespoon unsweetened cocoa.
50g – (1 cup) walnuts.
2 tablespoons honey.
Place in the freezer for 2 hours.
120g – (4.2oz) sugar-free chocolate.
30g – (1/2 cup) walnuts.
2 tablespoons olive oil.
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.
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.
110 g pitted dates.
2 tablespoons peanut butter.
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.
Fresh raspberries and blueberries.
Place in the freezer for 2 hours.
100g dark chocolate and two bowls of 100g white chocolate.
Put a pinch of red coloring in a bowl of white chocolate.
First, dip the berries in white chocolate.
Now dip the berries in pink chocolate.
And finally dipped in dark chocolate.
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.
finished result.
Pour boiling water over six large dates for 15 minutes.
80 g – (1 incomplete cup) flaxseed.
2 tablespoons coconut oil.
2 tablespoons of honey.
100 g – (1 cup) sunflower seeds.
2 tablespoons unsweetened cocoa.
2 tablespoons of honey.
When the mass turns out to be dry and not sticky, add more honey.
Roll in unsweetened cocoa.
150 g – (5.3 ounces) cashew nuts.
200 g – (7 Oz) dried apricots.
Pour boiling water over and let stand for 20 minutes.
1 tablespoon olive oil.
100 g – (1 cup) coconut flour.
Bake in a preheated oven at 80 °C for about 25 minutes.
Pour boiling water over 170 g of dates and leave for 15 minutes.
90 g oat flakes.
100 grams of walnuts.
1 tablespoon unsweetened cocoa.
A pinch of salt.
2-3 tablespoons of honey.
Place in the freezer for 1 hour.
180 grams of chocolate.
3 teaspoons vegetable oil.
180 grams of dates. Pour boiling water over and let stand for 10 minutes.
100 g – (1 heaping cup) rolled oats.
1 tablespoon unsweetened cocoa.
1 banana.
It should be a very thick mass.
Place in the fridge for 1 hour.
Roll in unsweetened cocoa.
Rinse 70 g raisins in hot water.
50 g – (1/2 cup) rolled oats.
1 tablespoon of flaxseed.
1 tablespoon unsweetened cocoa.
2 tablespoons peanut butter.
2 tablespoons of honey.
35 g weight of a candy.
Place in the freezer for 30 minutes.
150 grams of chocolate. 1 teaspoon vegetable oil.
Rinse 150 g of dates in hot water.
1 carrot.
6 rice cookies.
50 g mixed nuts.
1/2 teaspoon ground ginger.
1/2 teaspoon ground cinnamon.
50 g coconut flakes.
35 g weight of a candy.
Place in the freezer for 30 minutes.
200 g of your favorite chocolate (without sugar). 1 teaspoon vegetable oil.
Place in the fridge for 15 minutes.
Garnish with white chocolate (optional).
250 grams of blueberries.
2 tablespoons peanut butter.
4 tablespoons mascarpone or cream cheese
Place in the freezer for 40 minutes.
250 grams of milk chocolate.
2 teaspoons vegetable oil.
Place in the fridge for 20 minutes.
180 grams of strawberries.
100 g Greek yoghurt.
Place in the freezer for 40 minutes.
200 grams of milk chocolate.
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.
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.
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.
150 g – (5.3 ounces) dates. 50g – (1.75oz) dried cranberries.
Pour boiling water over dried fruits and let stand for 15 minutes.
Lightly fry 100 g (3.5 ounces) almonds. 50g – (1.75oz) finely chopped almonds.
2 tablespoons sesame seeds.
2 tablespoons coconut flakes.
Fry over low heat until golden brown.
Place in the freezer for 2 hours.
180 g – (6.34 ounces) sugar-free chocolate.
2 tablespoons olive oil.
Rinse 150 g of dates in hot water.
1 carrot.
30g walnuts.
1/2 teaspoon ground ginger.
1/3 teaspoon ground cinnamon.
5 pieces of rice biscuits.
50g – (1.76oz) coconut flakes.
Place in the freezer for 30 minutes.
150g – (5.3 ounces) sugar-free chocolate.
2 tablespoons vegetable oil.
Place in the refrigerator for 15 minutes.
50g – (1.76oz) raisins. 200g – (7oz) dates.
Rinse in hot water.
100g – (1 cup) oatmeal.
50g – (1.76oz) almonds.
30 g – (1 ounce) sesame seeds.
2-3 tablespoons of honey.
Place in the freezer for 15 minutes.
100g – (3.5oz) sugar free chocolate.
1 teaspoon vegetable oil.
Garnish with almonds and sesame seeds.
Place in the fridge for 15-20 minutes.
3.5 oz (100 g) dates. Pour boiling water over the dates for 10 minutes.
1 cup (100 g) rolled oats.
Fry oatmeal over medium heat for about 7 minutes.
1/2 cup (50 g) any nuts.
1 tablespoon unsweetened cocoa.
3-4 tablespoons of honey.
We form small rectangles from the finished mass.
Place in the freezer for 1 hour.
5.3 oz (150 g) sugar free chocolate.
Melt the chocolate in any convenient way.
2 teaspoons olive oil.
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.
8 pieces of dates. Pour boiling water over it and let stand for 15 minutes.
100g – (1 cup) oatmeal.
1 tablespoon unsweetened cocoa.
50g – (1 cup) walnuts.
2 tablespoons honey.
Place in the freezer for 2 hours.
120g – (4.2oz) sugar-free chocolate.
30g – (1/2 cup) walnuts.
2 tablespoons olive oil.
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.
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.
110 g pitted dates.
2 tablespoons peanut butter.
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.
Fresh raspberries and blueberries.
Place in the freezer for 2 hours.
100g dark chocolate and two bowls of 100g white chocolate.
Put a pinch of red coloring in a bowl of white chocolate.
First, dip the berries in white chocolate.
Now dip the berries in pink chocolate.
And finally dipped in dark chocolate.
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.
finished result.
Pour boiling water over six large dates for 15 minutes.
80 g – (1 incomplete cup) flaxseed.
2 tablespoons coconut oil.
2 tablespoons of honey.
100 g – (1 cup) sunflower seeds.
2 tablespoons unsweetened cocoa.
2 tablespoons of honey.
When the mass turns out to be dry and not sticky, add more honey.
Roll in unsweetened cocoa.
150 g – (5.3 ounces) cashew nuts.
200 g – (7 Oz) dried apricots.
Pour boiling water over and let stand for 20 minutes.
1 tablespoon olive oil.
100 g – (1 cup) coconut flour.
Bake in a preheated oven at 80 °C for about 25 minutes.
Pour boiling water over 170 g of dates and leave for 15 minutes.
90 g oat flakes.
100 grams of walnuts.
1 tablespoon unsweetened cocoa.
A pinch of salt.
2-3 tablespoons of honey.
Place in the freezer for 1 hour.
180 grams of chocolate.
3 teaspoons vegetable oil.
180 grams of dates. Pour boiling water over and let stand for 10 minutes.
100 g – (1 heaping cup) rolled oats.
1 tablespoon unsweetened cocoa.
1 banana.
It should be a very thick mass.
Place in the fridge for 1 hour.
Roll in unsweetened cocoa.
Rinse 70 g raisins in hot water.
50 g – (1/2 cup) rolled oats.
1 tablespoon of flaxseed.
1 tablespoon unsweetened cocoa.
2 tablespoons peanut butter.
2 tablespoons of honey.
35 g weight of a candy.
Place in the freezer for 30 minutes.
150 grams of chocolate. 1 teaspoon vegetable oil.
Rinse 150 g of dates in hot water.
1 carrot.
6 rice cookies.
50 g mixed nuts.
1/2 teaspoon ground ginger.
1/2 teaspoon ground cinnamon.
50 g coconut flakes.
35 g weight of a candy.
Place in the freezer for 30 minutes.
200 g of your favorite chocolate (without sugar). 1 teaspoon vegetable oil.
Place in the fridge for 15 minutes.
Garnish with white chocolate (optional).
250 grams of blueberries.
2 tablespoons peanut butter.
4 tablespoons mascarpone or cream cheese
Place in the freezer for 40 minutes.
250 grams of milk chocolate.
2 teaspoons vegetable oil.
Place in the fridge for 20 minutes.
180 grams of strawberries.
100 g Greek yoghurt.
Place in the freezer for 40 minutes.
200 grams of milk chocolate.
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.
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.
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.
150 g – (5.3 ounces) dates. 50g – (1.75oz) dried cranberries.
Pour boiling water over dried fruits and let stand for 15 minutes.
Lightly fry 100 g (3.5 ounces) almonds. 50g – (1.75oz) finely chopped almonds.
2 tablespoons sesame seeds.
2 tablespoons coconut flakes.
Fry over low heat until golden brown.
Place in the freezer for 2 hours.
180 g – (6.34 ounces) sugar-free chocolate.
2 tablespoons olive oil.
Rinse 150 g of dates in hot water.
1 carrot.
30g walnuts.
1/2 teaspoon ground ginger.
1/3 teaspoon ground cinnamon.
5 pieces of rice biscuits.
50g – (1.76oz) coconut flakes.
Place in the freezer for 30 minutes.
150g – (5.3 ounces) sugar-free chocolate.
2 tablespoons vegetable oil.
Place in the refrigerator for 15 minutes.
50g – (1.76oz) raisins. 200g – (7oz) dates.
Rinse in hot water.
100g – (1 cup) oatmeal.
50g – (1.76oz) almonds.
30 g – (1 ounce) sesame seeds.
2-3 tablespoons of honey.
Place in the freezer for 15 minutes.
100g – (3.5oz) sugar free chocolate.
1 teaspoon vegetable oil.
Garnish with almonds and sesame seeds.
Place in the fridge for 15-20 minutes.
3.5 oz (100 g) dates. Pour boiling water over the dates for 10 minutes.
1 cup (100 g) rolled oats.
Fry oatmeal over medium heat for about 7 minutes.
1/2 cup (50 g) any nuts.
1 tablespoon unsweetened cocoa.
3-4 tablespoons of honey.
We form small rectangles from the finished mass.
Place in the freezer for 1 hour.
5.3 oz (150 g) sugar free chocolate.
Melt the chocolate in any convenient way.
2 teaspoons olive oil.
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.
8 pieces of dates. Pour boiling water over it and let stand for 15 minutes.
100g – (1 cup) oatmeal.
1 tablespoon unsweetened cocoa.
50g – (1 cup) walnuts.
2 tablespoons honey.
Place in the freezer for 2 hours.
120g – (4.2oz) sugar-free chocolate.
30g – (1/2 cup) walnuts.
2 tablespoons olive oil.
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.
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.
110 g pitted dates.
2 tablespoons peanut butter.
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.
Fresh raspberries and blueberries.
Place in the freezer for 2 hours.
100g dark chocolate and two bowls of 100g white chocolate.
Put a pinch of red coloring in a bowl of white chocolate.
First, dip the berries in white chocolate.
Now dip the berries in pink chocolate.
And finally dipped in dark chocolate.
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.
finished result.
Pour boiling water over six large dates for 15 minutes.
80 g – (1 incomplete cup) flaxseed.
2 tablespoons coconut oil.
2 tablespoons of honey.
100 g – (1 cup) sunflower seeds.
2 tablespoons unsweetened cocoa.
2 tablespoons of honey.
When the mass turns out to be dry and not sticky, add more honey.
Roll in unsweetened cocoa.
150 g – (5.3 ounces) cashew nuts.
200 g – (7 Oz) dried apricots.
Pour boiling water over and let stand for 20 minutes.
1 tablespoon olive oil.
100 g – (1 cup) coconut flour.
Bake in a preheated oven at 80 °C for about 25 minutes.
Pour boiling water over 170 g of dates and leave for 15 minutes.
90 g oat flakes.
100 grams of walnuts.
1 tablespoon unsweetened cocoa.
A pinch of salt.
2-3 tablespoons of honey.
Place in the freezer for 1 hour.
180 grams of chocolate.
3 teaspoons vegetable oil.
180 grams of dates. Pour boiling water over and let stand for 10 minutes.
100 g – (1 heaping cup) rolled oats.
1 tablespoon unsweetened cocoa.
1 banana.
It should be a very thick mass.
Place in the fridge for 1 hour.
Roll in unsweetened cocoa.
Rinse 70 g raisins in hot water.
50 g – (1/2 cup) rolled oats.
1 tablespoon of flaxseed.
1 tablespoon unsweetened cocoa.
2 tablespoons peanut butter.
2 tablespoons of honey.
35 g weight of a candy.
Place in the freezer for 30 minutes.
150 grams of chocolate. 1 teaspoon vegetable oil.
Rinse 150 g of dates in hot water.
1 carrot.
6 rice cookies.
50 g mixed nuts.
1/2 teaspoon ground ginger.
1/2 teaspoon ground cinnamon.
50 g coconut flakes.
35 g weight of a candy.
Place in the freezer for 30 minutes.
200 g of your favorite chocolate (without sugar). 1 teaspoon vegetable oil.
Place in the fridge for 15 minutes.
Garnish with white chocolate (optional).
250 grams of blueberries.
2 tablespoons peanut butter.
4 tablespoons mascarpone or cream cheese
Place in the freezer for 40 minutes.
250 grams of milk chocolate.
2 teaspoons vegetable oil.
Place in the fridge for 20 minutes.
180 grams of strawberries.
100 g Greek yoghurt.
Place in the freezer for 40 minutes.
200 grams of milk chocolate.
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.
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.
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.
150 g – (5.3 ounces) dates. 50g – (1.75oz) dried cranberries.
Pour boiling water over dried fruits and let stand for 15 minutes.
Lightly fry 100 g (3.5 ounces) almonds. 50g – (1.75oz) finely chopped almonds.
2 tablespoons sesame seeds.
2 tablespoons coconut flakes.
Fry over low heat until golden brown.
Place in the freezer for 2 hours.
180 g – (6.34 ounces) sugar-free chocolate.
2 tablespoons olive oil.
Rinse 150 g of dates in hot water.
1 carrot.
30g walnuts.
1/2 teaspoon ground ginger.
1/3 teaspoon ground cinnamon.
5 pieces of rice biscuits.
50g – (1.76oz) coconut flakes.
Place in the freezer for 30 minutes.
150g – (5.3 ounces) sugar-free chocolate.
2 tablespoons vegetable oil.
Place in the refrigerator for 15 minutes.
50g – (1.76oz) raisins. 200g – (7oz) dates.
Rinse in hot water.
100g – (1 cup) oatmeal.
50g – (1.76oz) almonds.
30 g – (1 ounce) sesame seeds.
2-3 tablespoons of honey.
Place in the freezer for 15 minutes.
100g – (3.5oz) sugar free chocolate.
1 teaspoon vegetable oil.
Garnish with almonds and sesame seeds.
Place in the fridge for 15-20 minutes.
3.5 oz (100 g) dates. Pour boiling water over the dates for 10 minutes.
1 cup (100 g) rolled oats.
Fry oatmeal over medium heat for about 7 minutes.
1/2 cup (50 g) any nuts.
1 tablespoon unsweetened cocoa.
3-4 tablespoons of honey.
We form small rectangles from the finished mass.
Place in the freezer for 1 hour.
5.3 oz (150 g) sugar free chocolate.
Melt the chocolate in any convenient way.
2 teaspoons olive oil.
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.
8 pieces of dates. Pour boiling water over it and let stand for 15 minutes.
100g – (1 cup) oatmeal.
1 tablespoon unsweetened cocoa.
50g – (1 cup) walnuts.
2 tablespoons honey.
Place in the freezer for 2 hours.
120g – (4.2oz) sugar-free chocolate.
30g – (1/2 cup) walnuts.
2 tablespoons olive oil.
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.
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.
110 g pitted dates.
2 tablespoons peanut butter.
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.
Fresh raspberries and blueberries.
Place in the freezer for 2 hours.
100g dark chocolate and two bowls of 100g white chocolate.
Put a pinch of red coloring in a bowl of white chocolate.
First, dip the berries in white chocolate.
Now dip the berries in pink chocolate.
And finally dipped in dark chocolate.
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.
finished result.
Pour boiling water over six large dates for 15 minutes.
80 g – (1 incomplete cup) flaxseed.
2 tablespoons coconut oil.
2 tablespoons of honey.
100 g – (1 cup) sunflower seeds.
2 tablespoons unsweetened cocoa.
2 tablespoons of honey.
When the mass turns out to be dry and not sticky, add more honey.
Roll in unsweetened cocoa.
150 g – (5.3 ounces) cashew nuts.
200 g – (7 Oz) dried apricots.
Pour boiling water over and let stand for 20 minutes.
1 tablespoon olive oil.
100 g – (1 cup) coconut flour.
Bake in a preheated oven at 80 °C for about 25 minutes.
Pour boiling water over 170 g of dates and leave for 15 minutes.
90 g oat flakes.
100 grams of walnuts.
1 tablespoon unsweetened cocoa.
A pinch of salt.
2-3 tablespoons of honey.
Place in the freezer for 1 hour.
180 grams of chocolate.
3 teaspoons vegetable oil.
180 grams of dates. Pour boiling water over and let stand for 10 minutes.
100 g – (1 heaping cup) rolled oats.
1 tablespoon unsweetened cocoa.
1 banana.
It should be a very thick mass.
Place in the fridge for 1 hour.
Roll in unsweetened cocoa.
Rinse 70 g raisins in hot water.
50 g – (1/2 cup) rolled oats.
1 tablespoon of flaxseed.
1 tablespoon unsweetened cocoa.
2 tablespoons peanut butter.
2 tablespoons of honey.
35 g weight of a candy.
Place in the freezer for 30 minutes.
150 grams of chocolate. 1 teaspoon vegetable oil.
Rinse 150 g of dates in hot water.
1 carrot.
6 rice cookies.
50 g mixed nuts.
1/2 teaspoon ground ginger.
1/2 teaspoon ground cinnamon.
50 g coconut flakes.
35 g weight of a candy.
Place in the freezer for 30 minutes.
200 g of your favorite chocolate (without sugar). 1 teaspoon vegetable oil.
Place in the fridge for 15 minutes.
Garnish with white chocolate (optional).
250 grams of blueberries.
2 tablespoons peanut butter.
4 tablespoons mascarpone or cream cheese
Place in the freezer for 40 minutes.
250 grams of milk chocolate.
2 teaspoons vegetable oil.
Place in the fridge for 20 minutes.
180 grams of strawberries.
100 g Greek yoghurt.
Place in the freezer for 40 minutes.
200 grams of milk chocolate.
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.
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.
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.
150 g – (5.3 ounces) dates. 50g – (1.75oz) dried cranberries.
Pour boiling water over dried fruits and let stand for 15 minutes.
Lightly fry 100 g (3.5 ounces) almonds. 50g – (1.75oz) finely chopped almonds.
2 tablespoons sesame seeds.
2 tablespoons coconut flakes.
Fry over low heat until golden brown.
Place in the freezer for 2 hours.
180 g – (6.34 ounces) sugar-free chocolate.
2 tablespoons olive oil.
Rinse 150 g of dates in hot water.
1 carrot.
30g walnuts.
1/2 teaspoon ground ginger.
1/3 teaspoon ground cinnamon.
5 pieces of rice biscuits.
50g – (1.76oz) coconut flakes.
Place in the freezer for 30 minutes.
150g – (5.3 ounces) sugar-free chocolate.
2 tablespoons vegetable oil.
Place in the refrigerator for 15 minutes.
50g – (1.76oz) raisins. 200g – (7oz) dates.
Rinse in hot water.
100g – (1 cup) oatmeal.
50g – (1.76oz) almonds.
30 g – (1 ounce) sesame seeds.
2-3 tablespoons of honey.
Place in the freezer for 15 minutes.
100g – (3.5oz) sugar free chocolate.
1 teaspoon vegetable oil.
Garnish with almonds and sesame seeds.
Place in the fridge for 15-20 minutes.
3.5 oz (100 g) dates. Pour boiling water over the dates for 10 minutes.
1 cup (100 g) rolled oats.
Fry oatmeal over medium heat for about 7 minutes.
1/2 cup (50 g) any nuts.
1 tablespoon unsweetened cocoa.
3-4 tablespoons of honey.
We form small rectangles from the finished mass.
Place in the freezer for 1 hour.
5.3 oz (150 g) sugar free chocolate.
Melt the chocolate in any convenient way.
2 teaspoons olive oil.
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.
8 pieces of dates. Pour boiling water over it and let stand for 15 minutes.
100g – (1 cup) oatmeal.
1 tablespoon unsweetened cocoa.
50g – (1 cup) walnuts.
2 tablespoons honey.
Place in the freezer for 2 hours.
120g – (4.2oz) sugar-free chocolate.
30g – (1/2 cup) walnuts.
2 tablespoons olive oil.
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.
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.
110 g pitted dates.
2 tablespoons peanut butter.
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.
Fresh raspberries and blueberries.
Place in the freezer for 2 hours.
100g dark chocolate and two bowls of 100g white chocolate.
Put a pinch of red coloring in a bowl of white chocolate.
First, dip the berries in white chocolate.
Now dip the berries in pink chocolate.
And finally dipped in dark chocolate.
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.
finished result.
