150g – (5.3oz) dates. Pour boiling water over the dates and let stand for 15 minutes.
3 tablespoons unsweetened cocoa.
60ml – (1/4 cup) water. 60ml – (1/4 cup) vegetable oil.
Place in the refrigerator for 30 minutes.
Wet your hands with water.
Place in the freezer for 1 hour.
50g – (1/2 cup) hazelnuts.
150g – (5.3oz) sugar-free chocolate.
Place in the refrigerator for 30 minutes.
130g – (4.6oz) dried plums. 130g – (4.6oz) dried apricots.
Pour boiling water over dried fruits and let stand for 15 minutes.
150g – (5.3oz) walnuts.
7 g agar agar. 240ml – (1 cup) water.
Bring to a boil.
We need 800 ml of grape juice or another juice of your choice.
Place in the refrigerator for 2 hours.
250g – (8.8oz) mandarin pulp.
7g agar agar.
Bring to a boil.
Juice of 1/2 lemon.
Place in the refrigerator for 30 minutes.
Pour boiling water over 150 g of dates and let stand for 15 minutes.
140g almonds.
Place in the freezer for 1 hour.
150 g chocolate without sugar.
3 tablespoons coconut oil.
80g almonds.
1 tablespoon unsweetened cocoa.
1 tablespoon stevia or your favorite sweetener.
35 g mascarpone or cream cheese. 45g butter.
Heat over low heat until dissolved.
30g walnuts.
Place in the refrigerator for 1 hour.
100 g chocolate without sugar.
100g – (1 cup) sesame or almond flour.
250g – (8.8oz) peanut butter.
50g sweetener.
If the mixture is too liquid, add more flour.
1 tablespoon coconut oil.
Place in the refrigerator for 2 hours.
300g – (10.6oz) dates. 100g – (3.5oz) dried apricots.
Pour boiling water over dried fruits and let stand for 15 minutes.
80g – (2.8oz) rice biscuits.
70g – (2.5oz) favorite nuts.
100g – (3.5oz) peanut butter.
30g – (1oz) the weight of a piece of candy.
Place in the freezer for 1 hour.
100g – (3.5oz) sugar free chocolate.
2 tablespoons coconut cream.
Coconut flakes.
Crushed pistachios.
Ground nuts with cocoa.
7g – (0.25oz) Agar-Agar. 60ml – (1/4 cup) water.
400 ml – (13.5 fl oz) coconut milk.
120ml – (1/2 cup) water.
50g – (1.7oz) unsweetened cocoa.
Bring to a boil.
Place in the refrigerator for 1-2 hours.
130g – (4.6oz) dates. Pour boiling water over it and let stand for 15 minutes.
100g – (3.5oz) almonds.
Fry over medium heat until golden brown.
2 tablespoons coconut oil.
Place in the freezer for 1 hour.
150g – (5.3oz) chocolate. I use matcha green tea chocolate without sugar.
2 tablespoons coconut oil.
Sprinkle with ground pistachios if desired.
100g – (3.5oz) favorite nuts.
Fry the nuts over medium heat until golden brown.
70 g – (2.4 Oz) milk powder or coconut cream powder.
3 tablespoons honey.
Wet your hands with water.
Place in the freezer for 1 hour.
100g – (3.5oz) sugar free chocolate.
2 tablespoons coconut oil.
Place in the refrigerator for 15 minutes.
50g – (1.76oz) dried apricots.
Pour boiling water over it and let stand for 10 minutes.
100g – (3.5oz) coconut flakes. 80ml – (1/3 cup) of your favorite milk.
3 tablespoons coconut oil.
2 tablespoons sweetener. I use coconut syrup.
A pinch of salt.
We use our favorite jam for the filling.
Place in the freezer for 1 hour.
100g – (3.5oz) sugar free chocolate.
3 tablespoons coconut oil.
110g – (3.9oz) hazelnuts.
60g – (2.1oz) peanut butter.
2 tablespoons unsweetened cocoa. A pinch of vanilla.
1 tablespoon coconut oil.
2 tablespoons sweetener. I use coconut syrup.
A pinch of salt.
Wet your hands with water.
Whole hazelnuts for filling.
Place in the freezer for 1 hour.
100 g chocolate without sugar.
1 tablespoon coconut oil.
120g – (4.2oz) dates.
Pour boiling water over the dates and let stand for 15 minutes.
60g – (1/2 cup) oatmeal.
110g – (3.9oz) thick Greek yogurt.
70 g (2.5 ounces) almond flour.
130g – (4.6oz) peanut butter.
100g – (3.5oz) nuts.
Place in the refrigerator for 2 hours.
80g – (2.8oz) raisins. 120g – (4.2oz) dates. 60g – (2.1oz) dried cranberries.
Pour boiling water over dried fruits and let stand for 10 minutes.
2 tablespoons sweetener. I use coconut syrup.
2 tablespoons coconut oil.
4 tablespoons coconut flakes.
100g – (3.5oz) pistachios.
Lightly fry the pistachios.
60g – (2.1oz) dried cranberries, rinsed in warm water.
Roughly chop the dried cranberries.
Wet your hands with water.
Dip in coconut flakes.
150g – (1 cup) dates.
Pour boiling water over the dates and let stand for 10 minutes.
150g – (1 cup) almonds. 30g – (1/2 cup) unsweetened cocoa.
1 teaspoon instant coffee. 1 tablespoon matcha tea.
If the mixture is too dry, add 1 tablespoon peanut butter.
Roll out into plates 1 cm thick.
Place in the freezer for 20 minutes.
30 g – (1 ounce) sugar-free chocolate. 1 teaspoon coconut oil.
Sprinkle with matcha tea (optional).
150g – (1 cup) almonds. Pour boiling water over the almonds and let stand for 15 minutes.
7 pieces of dates. Pour boiling water over the dates and let stand for 15 minutes.
2 tablespoons coconut oil.
Place in the freezer for 15 minutes.
1 teaspoon agar agar. 80ml – (1/3 cup) water.
200g – (7oz) coconut cream or Greek yogurt.
40g – (1/2 cup) coconut flakes.
Bring to a boil.
Place in the refrigerator for 2 hours.
300g – (10.6oz) frozen raspberries.
150g – (5.3oz) coconut flakes.
A pinch of vanilla.
2 tablespoons honey or other sweetening syrup.
Place in the freezer for 1 hour.
100g – (3.5oz) sugar free chocolate. 1 tablespoon coconut oil.
80g – (2.8oz) dates. 200g – (7 Oz) Dried Fruit Mix.
Pour boiling water over dried fruits and let stand for 15 minutes.
300g – (10.5oz) mixed nuts.
Fry lightly until golden brown over medium heat.
60ml – (1/4 cup) coconut oil.
Place in the freezer for 30 minutes.
2 tablespoons dry coconut cream or regular cream. 2 tablespoons heavy coconut cream.
2 tablespoons coconut oil.
Place in the freezer for 30 minutes.
80g – (1/2 cup) raisins. Pour boiling water over it and let stand for 10 minutes.
5 tablespoons of cocoa without sugar.
100g – (1 cup) walnuts.
1/2 banana.
2 tablespoons coconut oil.
Place in the refrigerator for 20 minutes.
200g – (2 cups) cashews, soaked for at least 6 hours!
1 frozen banana.
5 tablespoons of cocoa without sugar. A pinch of salt.
5 tablespoons coconut oil.
Sweeten to taste. I use coconut syrup.
Place in the freezer for 1 hour.
120 ml – (1/2 cup) coconut cream. 5 tablespoons of cocoa without sugar.
Sweeten to taste. I use coconut syrup.
Gradually add coconut cream to adjust consistency.
50g – (1/2 cup) walnuts.
180 g – (6.3 oz) dates. 150g – (5.3oz) cashews.
Pour boiling water over the dates and nuts 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.
120 ml – (1/2 cup) coconut milk.
2 tablespoons honey.
A pinch of salt.
Place in the freezer for 2 hours.
2 tablespoons cocoa. 2-3 tablespoons coconut milk.
Sweetener to taste. I use coconut syrup.
Let the chocolate harden in the freezer for 5 minutes and the dessert is ready.
150g – (5.3oz) dates. Pour boiling water over the dates and let stand for 15 minutes.
3 tablespoons unsweetened cocoa.
60ml – (1/4 cup) water. 60ml – (1/4 cup) vegetable oil.
Place in the refrigerator for 30 minutes.
Wet your hands with water.
Place in the freezer for 1 hour.
50g – (1/2 cup) hazelnuts.
150g – (5.3oz) sugar-free chocolate.
Place in the refrigerator for 30 minutes.
130g – (4.6oz) dried plums. 130g – (4.6oz) dried apricots.
Pour boiling water over dried fruits and let stand for 15 minutes.
150g – (5.3oz) walnuts.
7 g agar agar. 240ml – (1 cup) water.
Bring to a boil.
We need 800 ml of grape juice or another juice of your choice.
Place in the refrigerator for 2 hours.
250g – (8.8oz) mandarin pulp.
7g agar agar.
Bring to a boil.
Juice of 1/2 lemon.
Place in the refrigerator for 30 minutes.
Pour boiling water over 150 g of dates and let stand for 15 minutes.
140g almonds.
Place in the freezer for 1 hour.
150 g chocolate without sugar.
3 tablespoons coconut oil.
80g almonds.
1 tablespoon unsweetened cocoa.
1 tablespoon stevia or your favorite sweetener.
35 g mascarpone or cream cheese. 45g butter.
Heat over low heat until dissolved.
30g walnuts.
Place in the refrigerator for 1 hour.
100 g chocolate without sugar.
100g – (1 cup) sesame or almond flour.
250g – (8.8oz) peanut butter.
50g sweetener.
If the mixture is too liquid, add more flour.
1 tablespoon coconut oil.
Place in the refrigerator for 2 hours.
300g – (10.6oz) dates. 100g – (3.5oz) dried apricots.
Pour boiling water over dried fruits and let stand for 15 minutes.
80g – (2.8oz) rice biscuits.
70g – (2.5oz) favorite nuts.
100g – (3.5oz) peanut butter.
30g – (1oz) the weight of a piece of candy.
Place in the freezer for 1 hour.
100g – (3.5oz) sugar free chocolate.
2 tablespoons coconut cream.
Coconut flakes.
Crushed pistachios.
Ground nuts with cocoa.
7g – (0.25oz) Agar-Agar. 60ml – (1/4 cup) water.
400 ml – (13.5 fl oz) coconut milk.
120ml – (1/2 cup) water.
50g – (1.7oz) unsweetened cocoa.
Bring to a boil.
Place in the refrigerator for 1-2 hours.
130g – (4.6oz) dates. Pour boiling water over it and let stand for 15 minutes.
100g – (3.5oz) almonds.
Fry over medium heat until golden brown.
2 tablespoons coconut oil.
Place in the freezer for 1 hour.
150g – (5.3oz) chocolate. I use matcha green tea chocolate without sugar.
2 tablespoons coconut oil.
Sprinkle with ground pistachios if desired.
100g – (3.5oz) favorite nuts.
Fry the nuts over medium heat until golden brown.
70 g – (2.4 Oz) milk powder or coconut cream powder.
3 tablespoons honey.
Wet your hands with water.
Place in the freezer for 1 hour.
100g – (3.5oz) sugar free chocolate.
2 tablespoons coconut oil.
Place in the refrigerator for 15 minutes.
50g – (1.76oz) dried apricots.
Pour boiling water over it and let stand for 10 minutes.
100g – (3.5oz) coconut flakes. 80ml – (1/3 cup) of your favorite milk.
3 tablespoons coconut oil.
2 tablespoons sweetener. I use coconut syrup.
A pinch of salt.
We use our favorite jam for the filling.
Place in the freezer for 1 hour.
100g – (3.5oz) sugar free chocolate.
3 tablespoons coconut oil.
110g – (3.9oz) hazelnuts.
60g – (2.1oz) peanut butter.
2 tablespoons unsweetened cocoa. A pinch of vanilla.
1 tablespoon coconut oil.
2 tablespoons sweetener. I use coconut syrup.
A pinch of salt.
Wet your hands with water.
Whole hazelnuts for filling.
Place in the freezer for 1 hour.
100 g chocolate without sugar.
1 tablespoon coconut oil.
120g – (4.2oz) dates.
Pour boiling water over the dates and let stand for 15 minutes.
60g – (1/2 cup) oatmeal.
110g – (3.9oz) thick Greek yogurt.
70 g (2.5 ounces) almond flour.
130g – (4.6oz) peanut butter.
100g – (3.5oz) nuts.
Place in the refrigerator for 2 hours.
80g – (2.8oz) raisins. 120g – (4.2oz) dates. 60g – (2.1oz) dried cranberries.
Pour boiling water over dried fruits and let stand for 10 minutes.
2 tablespoons sweetener. I use coconut syrup.
2 tablespoons coconut oil.
4 tablespoons coconut flakes.
100g – (3.5oz) pistachios.
Lightly fry the pistachios.
60g – (2.1oz) dried cranberries, rinsed in warm water.
Roughly chop the dried cranberries.
Wet your hands with water.
Dip in coconut flakes.
150g – (1 cup) dates.
Pour boiling water over the dates and let stand for 10 minutes.
150g – (1 cup) almonds. 30g – (1/2 cup) unsweetened cocoa.
1 teaspoon instant coffee. 1 tablespoon matcha tea.
If the mixture is too dry, add 1 tablespoon peanut butter.
Roll out into plates 1 cm thick.
Place in the freezer for 20 minutes.
30 g – (1 ounce) sugar-free chocolate. 1 teaspoon coconut oil.
Sprinkle with matcha tea (optional).
150g – (1 cup) almonds. Pour boiling water over the almonds and let stand for 15 minutes.
7 pieces of dates. Pour boiling water over the dates and let stand for 15 minutes.
2 tablespoons coconut oil.
Place in the freezer for 15 minutes.
1 teaspoon agar agar. 80ml – (1/3 cup) water.
200g – (7oz) coconut cream or Greek yogurt.
40g – (1/2 cup) coconut flakes.
Bring to a boil.
Place in the refrigerator for 2 hours.
300g – (10.6oz) frozen raspberries.
150g – (5.3oz) coconut flakes.
A pinch of vanilla.
2 tablespoons honey or other sweetening syrup.
Place in the freezer for 1 hour.
100g – (3.5oz) sugar free chocolate. 1 tablespoon coconut oil.
80g – (2.8oz) dates. 200g – (7 Oz) Dried Fruit Mix.
Pour boiling water over dried fruits and let stand for 15 minutes.
300g – (10.5oz) mixed nuts.
Fry lightly until golden brown over medium heat.
60ml – (1/4 cup) coconut oil.
Place in the freezer for 30 minutes.
2 tablespoons dry coconut cream or regular cream. 2 tablespoons heavy coconut cream.
2 tablespoons coconut oil.
Place in the freezer for 30 minutes.
80g – (1/2 cup) raisins. Pour boiling water over it and let stand for 10 minutes.
5 tablespoons of cocoa without sugar.
100g – (1 cup) walnuts.
1/2 banana.
2 tablespoons coconut oil.
Place in the refrigerator for 20 minutes.
200g – (2 cups) cashews, soaked for at least 6 hours!
1 frozen banana.
5 tablespoons of cocoa without sugar. A pinch of salt.
5 tablespoons coconut oil.
Sweeten to taste. I use coconut syrup.
Place in the freezer for 1 hour.
120 ml – (1/2 cup) coconut cream. 5 tablespoons of cocoa without sugar.
Sweeten to taste. I use coconut syrup.
Gradually add coconut cream to adjust consistency.
50g – (1/2 cup) walnuts.
180 g – (6.3 oz) dates. 150g – (5.3oz) cashews.
Pour boiling water over the dates and nuts 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.
120 ml – (1/2 cup) coconut milk.
2 tablespoons honey.
A pinch of salt.
Place in the freezer for 2 hours.
2 tablespoons cocoa. 2-3 tablespoons coconut milk.
Sweetener to taste. I use coconut syrup.
Let the chocolate harden in the freezer for 5 minutes and the dessert is ready.
150g – (5.3oz) dates. Pour boiling water over the dates and let stand for 15 minutes.
3 tablespoons unsweetened cocoa.
60ml – (1/4 cup) water. 60ml – (1/4 cup) vegetable oil.
Place in the refrigerator for 30 minutes.
Wet your hands with water.
Place in the freezer for 1 hour.
50g – (1/2 cup) hazelnuts.
150g – (5.3oz) sugar-free chocolate.
Place in the refrigerator for 30 minutes.
130g – (4.6oz) dried plums. 130g – (4.6oz) dried apricots.
Pour boiling water over dried fruits and let stand for 15 minutes.
150g – (5.3oz) walnuts.
7 g agar agar. 240ml – (1 cup) water.
Bring to a boil.
We need 800 ml of grape juice or another juice of your choice.
Place in the refrigerator for 2 hours.
250g – (8.8oz) mandarin pulp.
7g agar agar.
Bring to a boil.
Juice of 1/2 lemon.
Place in the refrigerator for 30 minutes.
Pour boiling water over 150 g of dates and let stand for 15 minutes.
140g almonds.
Place in the freezer for 1 hour.
150 g chocolate without sugar.
3 tablespoons coconut oil.
80g almonds.
1 tablespoon unsweetened cocoa.
1 tablespoon stevia or your favorite sweetener.
35 g mascarpone or cream cheese. 45g butter.
Heat over low heat until dissolved.
30g walnuts.
Place in the refrigerator for 1 hour.
100 g chocolate without sugar.
100g – (1 cup) sesame or almond flour.
250g – (8.8oz) peanut butter.
50g sweetener.
If the mixture is too liquid, add more flour.
1 tablespoon coconut oil.
Place in the refrigerator for 2 hours.
300g – (10.6oz) dates. 100g – (3.5oz) dried apricots.
Pour boiling water over dried fruits and let stand for 15 minutes.
80g – (2.8oz) rice biscuits.
70g – (2.5oz) favorite nuts.
100g – (3.5oz) peanut butter.
30g – (1oz) the weight of a piece of candy.
Place in the freezer for 1 hour.
100g – (3.5oz) sugar free chocolate.
2 tablespoons coconut cream.
Coconut flakes.
Crushed pistachios.
Ground nuts with cocoa.
7g – (0.25oz) Agar-Agar. 60ml – (1/4 cup) water.
400 ml – (13.5 fl oz) coconut milk.
120ml – (1/2 cup) water.
50g – (1.7oz) unsweetened cocoa.
Bring to a boil.
Place in the refrigerator for 1-2 hours.
130g – (4.6oz) dates. Pour boiling water over it and let stand for 15 minutes.
100g – (3.5oz) almonds.
Fry over medium heat until golden brown.
2 tablespoons coconut oil.
Place in the freezer for 1 hour.
150g – (5.3oz) chocolate. I use matcha green tea chocolate without sugar.
2 tablespoons coconut oil.
Sprinkle with ground pistachios if desired.
100g – (3.5oz) favorite nuts.
Fry the nuts over medium heat until golden brown.
70 g – (2.4 Oz) milk powder or coconut cream powder.
3 tablespoons honey.
Wet your hands with water.
Place in the freezer for 1 hour.
100g – (3.5oz) sugar free chocolate.
2 tablespoons coconut oil.
Place in the refrigerator for 15 minutes.
50g – (1.76oz) dried apricots.
Pour boiling water over it and let stand for 10 minutes.
100g – (3.5oz) coconut flakes. 80ml – (1/3 cup) of your favorite milk.
3 tablespoons coconut oil.
2 tablespoons sweetener. I use coconut syrup.
A pinch of salt.
We use our favorite jam for the filling.
Place in the freezer for 1 hour.
100g – (3.5oz) sugar free chocolate.
3 tablespoons coconut oil.
110g – (3.9oz) hazelnuts.
60g – (2.1oz) peanut butter.
2 tablespoons unsweetened cocoa. A pinch of vanilla.
1 tablespoon coconut oil.
2 tablespoons sweetener. I use coconut syrup.
A pinch of salt.
Wet your hands with water.
Whole hazelnuts for filling.
Place in the freezer for 1 hour.
100 g chocolate without sugar.
1 tablespoon coconut oil.
120g – (4.2oz) dates.
Pour boiling water over the dates and let stand for 15 minutes.
60g – (1/2 cup) oatmeal.
110g – (3.9oz) thick Greek yogurt.
70 g (2.5 ounces) almond flour.
130g – (4.6oz) peanut butter.
100g – (3.5oz) nuts.
Place in the refrigerator for 2 hours.
80g – (2.8oz) raisins. 120g – (4.2oz) dates. 60g – (2.1oz) dried cranberries.
Pour boiling water over dried fruits and let stand for 10 minutes.
2 tablespoons sweetener. I use coconut syrup.
2 tablespoons coconut oil.
4 tablespoons coconut flakes.
100g – (3.5oz) pistachios.
Lightly fry the pistachios.
60g – (2.1oz) dried cranberries, rinsed in warm water.
Roughly chop the dried cranberries.
Wet your hands with water.
Dip in coconut flakes.
150g – (1 cup) dates.
Pour boiling water over the dates and let stand for 10 minutes.
150g – (1 cup) almonds. 30g – (1/2 cup) unsweetened cocoa.
1 teaspoon instant coffee. 1 tablespoon matcha tea.
If the mixture is too dry, add 1 tablespoon peanut butter.
Roll out into plates 1 cm thick.
Place in the freezer for 20 minutes.
30 g – (1 ounce) sugar-free chocolate. 1 teaspoon coconut oil.
Sprinkle with matcha tea (optional).
150g – (1 cup) almonds. Pour boiling water over the almonds and let stand for 15 minutes.
7 pieces of dates. Pour boiling water over the dates and let stand for 15 minutes.
2 tablespoons coconut oil.
Place in the freezer for 15 minutes.
1 teaspoon agar agar. 80ml – (1/3 cup) water.
200g – (7oz) coconut cream or Greek yogurt.
40g – (1/2 cup) coconut flakes.
Bring to a boil.
Place in the refrigerator for 2 hours.
300g – (10.6oz) frozen raspberries.
150g – (5.3oz) coconut flakes.
A pinch of vanilla.
2 tablespoons honey or other sweetening syrup.
Place in the freezer for 1 hour.
100g – (3.5oz) sugar free chocolate. 1 tablespoon coconut oil.
80g – (2.8oz) dates. 200g – (7 Oz) Dried Fruit Mix.
Pour boiling water over dried fruits and let stand for 15 minutes.
300g – (10.5oz) mixed nuts.
Fry lightly until golden brown over medium heat.
60ml – (1/4 cup) coconut oil.
Place in the freezer for 30 minutes.
2 tablespoons dry coconut cream or regular cream. 2 tablespoons heavy coconut cream.
2 tablespoons coconut oil.
Place in the freezer for 30 minutes.
80g – (1/2 cup) raisins. Pour boiling water over it and let stand for 10 minutes.
5 tablespoons of cocoa without sugar.
100g – (1 cup) walnuts.
1/2 banana.
2 tablespoons coconut oil.
Place in the refrigerator for 20 minutes.
200g – (2 cups) cashews, soaked for at least 6 hours!
1 frozen banana.
5 tablespoons of cocoa without sugar. A pinch of salt.
5 tablespoons coconut oil.
Sweeten to taste. I use coconut syrup.
Place in the freezer for 1 hour.
120 ml – (1/2 cup) coconut cream. 5 tablespoons of cocoa without sugar.
Sweeten to taste. I use coconut syrup.
Gradually add coconut cream to adjust consistency.
50g – (1/2 cup) walnuts.
180 g – (6.3 oz) dates. 150g – (5.3oz) cashews.
Pour boiling water over the dates and nuts 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.
120 ml – (1/2 cup) coconut milk.
2 tablespoons honey.
A pinch of salt.
Place in the freezer for 2 hours.
2 tablespoons cocoa. 2-3 tablespoons coconut milk.
Sweetener to taste. I use coconut syrup.
Let the chocolate harden in the freezer for 5 minutes and the dessert is ready.
150g – (5.3oz) dates. Pour boiling water over the dates and let stand for 15 minutes.
3 tablespoons unsweetened cocoa.
60ml – (1/4 cup) water. 60ml – (1/4 cup) vegetable oil.
Place in the refrigerator for 30 minutes.
Wet your hands with water.
Place in the freezer for 1 hour.
50g – (1/2 cup) hazelnuts.
150g – (5.3oz) sugar-free chocolate.
Place in the refrigerator for 30 minutes.
130g – (4.6oz) dried plums. 130g – (4.6oz) dried apricots.
Pour boiling water over dried fruits and let stand for 15 minutes.
150g – (5.3oz) walnuts.
7 g agar agar. 240ml – (1 cup) water.
Bring to a boil.
We need 800 ml of grape juice or another juice of your choice.
Place in the refrigerator for 2 hours.
250g – (8.8oz) mandarin pulp.
7g agar agar.
Bring to a boil.
Juice of 1/2 lemon.
Place in the refrigerator for 30 minutes.
Pour boiling water over 150 g of dates and let stand for 15 minutes.
140g almonds.
Place in the freezer for 1 hour.
150 g chocolate without sugar.
3 tablespoons coconut oil.
80g almonds.
1 tablespoon unsweetened cocoa.
1 tablespoon stevia or your favorite sweetener.
35 g mascarpone or cream cheese. 45g butter.
Heat over low heat until dissolved.
30g walnuts.
Place in the refrigerator for 1 hour.
100 g chocolate without sugar.
100g – (1 cup) sesame or almond flour.
250g – (8.8oz) peanut butter.
50g sweetener.
If the mixture is too liquid, add more flour.
1 tablespoon coconut oil.
Place in the refrigerator for 2 hours.
300g – (10.6oz) dates. 100g – (3.5oz) dried apricots.
Pour boiling water over dried fruits and let stand for 15 minutes.
80g – (2.8oz) rice biscuits.
70g – (2.5oz) favorite nuts.
100g – (3.5oz) peanut butter.
30g – (1oz) the weight of a piece of candy.
Place in the freezer for 1 hour.
100g – (3.5oz) sugar free chocolate.
2 tablespoons coconut cream.
Coconut flakes.
Crushed pistachios.
Ground nuts with cocoa.
7g – (0.25oz) Agar-Agar. 60ml – (1/4 cup) water.
400 ml – (13.5 fl oz) coconut milk.
120ml – (1/2 cup) water.
50g – (1.7oz) unsweetened cocoa.
Bring to a boil.
Place in the refrigerator for 1-2 hours.
130g – (4.6oz) dates. Pour boiling water over it and let stand for 15 minutes.
100g – (3.5oz) almonds.
Fry over medium heat until golden brown.
2 tablespoons coconut oil.
Place in the freezer for 1 hour.
150g – (5.3oz) chocolate. I use matcha green tea chocolate without sugar.
2 tablespoons coconut oil.
Sprinkle with ground pistachios if desired.
100g – (3.5oz) favorite nuts.
Fry the nuts over medium heat until golden brown.
70 g – (2.4 Oz) milk powder or coconut cream powder.
3 tablespoons honey.
Wet your hands with water.
Place in the freezer for 1 hour.
100g – (3.5oz) sugar free chocolate.
2 tablespoons coconut oil.
Place in the refrigerator for 15 minutes.
50g – (1.76oz) dried apricots.
Pour boiling water over it and let stand for 10 minutes.
100g – (3.5oz) coconut flakes. 80ml – (1/3 cup) of your favorite milk.
3 tablespoons coconut oil.
2 tablespoons sweetener. I use coconut syrup.
A pinch of salt.
We use our favorite jam for the filling.
Place in the freezer for 1 hour.
100g – (3.5oz) sugar free chocolate.
3 tablespoons coconut oil.
110g – (3.9oz) hazelnuts.
60g – (2.1oz) peanut butter.
2 tablespoons unsweetened cocoa. A pinch of vanilla.
1 tablespoon coconut oil.
2 tablespoons sweetener. I use coconut syrup.
A pinch of salt.
Wet your hands with water.
Whole hazelnuts for filling.
Place in the freezer for 1 hour.
100 g chocolate without sugar.
1 tablespoon coconut oil.
120g – (4.2oz) dates.
Pour boiling water over the dates and let stand for 15 minutes.
60g – (1/2 cup) oatmeal.
110g – (3.9oz) thick Greek yogurt.
70 g (2.5 ounces) almond flour.
130g – (4.6oz) peanut butter.
100g – (3.5oz) nuts.
Place in the refrigerator for 2 hours.
80g – (2.8oz) raisins. 120g – (4.2oz) dates. 60g – (2.1oz) dried cranberries.
Pour boiling water over dried fruits and let stand for 10 minutes.
2 tablespoons sweetener. I use coconut syrup.
2 tablespoons coconut oil.
4 tablespoons coconut flakes.
100g – (3.5oz) pistachios.
Lightly fry the pistachios.
60g – (2.1oz) dried cranberries, rinsed in warm water.
Roughly chop the dried cranberries.
Wet your hands with water.
Dip in coconut flakes.
150g – (1 cup) dates.
Pour boiling water over the dates and let stand for 10 minutes.
150g – (1 cup) almonds. 30g – (1/2 cup) unsweetened cocoa.
1 teaspoon instant coffee. 1 tablespoon matcha tea.
If the mixture is too dry, add 1 tablespoon peanut butter.
Roll out into plates 1 cm thick.
Place in the freezer for 20 minutes.
30 g – (1 ounce) sugar-free chocolate. 1 teaspoon coconut oil.
Sprinkle with matcha tea (optional).
150g – (1 cup) almonds. Pour boiling water over the almonds and let stand for 15 minutes.
7 pieces of dates. Pour boiling water over the dates and let stand for 15 minutes.
2 tablespoons coconut oil.
Place in the freezer for 15 minutes.
1 teaspoon agar agar. 80ml – (1/3 cup) water.
200g – (7oz) coconut cream or Greek yogurt.
40g – (1/2 cup) coconut flakes.
Bring to a boil.
Place in the refrigerator for 2 hours.
300g – (10.6oz) frozen raspberries.
150g – (5.3oz) coconut flakes.
A pinch of vanilla.
2 tablespoons honey or other sweetening syrup.
Place in the freezer for 1 hour.
100g – (3.5oz) sugar free chocolate. 1 tablespoon coconut oil.
80g – (2.8oz) dates. 200g – (7 Oz) Dried Fruit Mix.
Pour boiling water over dried fruits and let stand for 15 minutes.
300g – (10.5oz) mixed nuts.
Fry lightly until golden brown over medium heat.
60ml – (1/4 cup) coconut oil.
Place in the freezer for 30 minutes.
2 tablespoons dry coconut cream or regular cream. 2 tablespoons heavy coconut cream.
2 tablespoons coconut oil.
Place in the freezer for 30 minutes.
80g – (1/2 cup) raisins. Pour boiling water over it and let stand for 10 minutes.
5 tablespoons of cocoa without sugar.
100g – (1 cup) walnuts.
1/2 banana.
2 tablespoons coconut oil.
Place in the refrigerator for 20 minutes.
200g – (2 cups) cashews, soaked for at least 6 hours!
1 frozen banana.
5 tablespoons of cocoa without sugar. A pinch of salt.
5 tablespoons coconut oil.
Sweeten to taste. I use coconut syrup.
Place in the freezer for 1 hour.
120 ml – (1/2 cup) coconut cream. 5 tablespoons of cocoa without sugar.
Sweeten to taste. I use coconut syrup.
Gradually add coconut cream to adjust consistency.
50g – (1/2 cup) walnuts.
180 g – (6.3 oz) dates. 150g – (5.3oz) cashews.
Pour boiling water over the dates and nuts 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.
120 ml – (1/2 cup) coconut milk.
2 tablespoons honey.
A pinch of salt.
Place in the freezer for 2 hours.
2 tablespoons cocoa. 2-3 tablespoons coconut milk.
Sweetener to taste. I use coconut syrup.
Let the chocolate harden in the freezer for 5 minutes and the dessert is ready.
150g – (5.3oz) dates. Pour boiling water over the dates and let stand for 15 minutes.
3 tablespoons unsweetened cocoa.
60ml – (1/4 cup) water. 60ml – (1/4 cup) vegetable oil.
Place in the refrigerator for 30 minutes.
Wet your hands with water.
Place in the freezer for 1 hour.
50g – (1/2 cup) hazelnuts.
150g – (5.3oz) sugar-free chocolate.
Place in the refrigerator for 30 minutes.
130g – (4.6oz) dried plums. 130g – (4.6oz) dried apricots.
Pour boiling water over dried fruits and let stand for 15 minutes.
150g – (5.3oz) walnuts.
7 g agar agar. 240ml – (1 cup) water.
Bring to a boil.
We need 800 ml of grape juice or another juice of your choice.
Place in the refrigerator for 2 hours.
250g – (8.8oz) mandarin pulp.
7g agar agar.
Bring to a boil.
Juice of 1/2 lemon.
Place in the refrigerator for 30 minutes.
Pour boiling water over 150 g of dates and let stand for 15 minutes.
140g almonds.
Place in the freezer for 1 hour.
150 g chocolate without sugar.
3 tablespoons coconut oil.
80g almonds.
1 tablespoon unsweetened cocoa.
1 tablespoon stevia or your favorite sweetener.
35 g mascarpone or cream cheese. 45g butter.
Heat over low heat until dissolved.
30g walnuts.
Place in the refrigerator for 1 hour.
100 g chocolate without sugar.
100g – (1 cup) sesame or almond flour.
250g – (8.8oz) peanut butter.
50g sweetener.
If the mixture is too liquid, add more flour.
1 tablespoon coconut oil.
Place in the refrigerator for 2 hours.
300g – (10.6oz) dates. 100g – (3.5oz) dried apricots.
Pour boiling water over dried fruits and let stand for 15 minutes.
80g – (2.8oz) rice biscuits.
70g – (2.5oz) favorite nuts.
100g – (3.5oz) peanut butter.
30g – (1oz) the weight of a piece of candy.
Place in the freezer for 1 hour.
100g – (3.5oz) sugar free chocolate.
2 tablespoons coconut cream.
Coconut flakes.
Crushed pistachios.
Ground nuts with cocoa.
7g – (0.25oz) Agar-Agar. 60ml – (1/4 cup) water.
400 ml – (13.5 fl oz) coconut milk.
120ml – (1/2 cup) water.
50g – (1.7oz) unsweetened cocoa.
Bring to a boil.
Place in the refrigerator for 1-2 hours.
130g – (4.6oz) dates. Pour boiling water over it and let stand for 15 minutes.
100g – (3.5oz) almonds.
Fry over medium heat until golden brown.
2 tablespoons coconut oil.
Place in the freezer for 1 hour.
150g – (5.3oz) chocolate. I use matcha green tea chocolate without sugar.
2 tablespoons coconut oil.
Sprinkle with ground pistachios if desired.
100g – (3.5oz) favorite nuts.
Fry the nuts over medium heat until golden brown.
70 g – (2.4 Oz) milk powder or coconut cream powder.
3 tablespoons honey.
Wet your hands with water.
Place in the freezer for 1 hour.
100g – (3.5oz) sugar free chocolate.
2 tablespoons coconut oil.
Place in the refrigerator for 15 minutes.
50g – (1.76oz) dried apricots.
Pour boiling water over it and let stand for 10 minutes.
100g – (3.5oz) coconut flakes. 80ml – (1/3 cup) of your favorite milk.
3 tablespoons coconut oil.
2 tablespoons sweetener. I use coconut syrup.
A pinch of salt.
We use our favorite jam for the filling.
Place in the freezer for 1 hour.
100g – (3.5oz) sugar free chocolate.
3 tablespoons coconut oil.
110g – (3.9oz) hazelnuts.
60g – (2.1oz) peanut butter.
2 tablespoons unsweetened cocoa. A pinch of vanilla.
1 tablespoon coconut oil.
2 tablespoons sweetener. I use coconut syrup.
A pinch of salt.
Wet your hands with water.
Whole hazelnuts for filling.
Place in the freezer for 1 hour.
100 g chocolate without sugar.
1 tablespoon coconut oil.
120g – (4.2oz) dates.
Pour boiling water over the dates and let stand for 15 minutes.
60g – (1/2 cup) oatmeal.
110g – (3.9oz) thick Greek yogurt.
70 g (2.5 ounces) almond flour.
130g – (4.6oz) peanut butter.
100g – (3.5oz) nuts.
Place in the refrigerator for 2 hours.
80g – (2.8oz) raisins. 120g – (4.2oz) dates. 60g – (2.1oz) dried cranberries.
Pour boiling water over dried fruits and let stand for 10 minutes.
2 tablespoons sweetener. I use coconut syrup.
2 tablespoons coconut oil.
4 tablespoons coconut flakes.
100g – (3.5oz) pistachios.
Lightly fry the pistachios.
60g – (2.1oz) dried cranberries, rinsed in warm water.
Roughly chop the dried cranberries.
Wet your hands with water.
Dip in coconut flakes.
150g – (1 cup) dates.
Pour boiling water over the dates and let stand for 10 minutes.
150g – (1 cup) almonds. 30g – (1/2 cup) unsweetened cocoa.
1 teaspoon instant coffee. 1 tablespoon matcha tea.
If the mixture is too dry, add 1 tablespoon peanut butter.
Roll out into plates 1 cm thick.
Place in the freezer for 20 minutes.
30 g – (1 ounce) sugar-free chocolate. 1 teaspoon coconut oil.
Sprinkle with matcha tea (optional).
150g – (1 cup) almonds. Pour boiling water over the almonds and let stand for 15 minutes.
7 pieces of dates. Pour boiling water over the dates and let stand for 15 minutes.
2 tablespoons coconut oil.
Place in the freezer for 15 minutes.
1 teaspoon agar agar. 80ml – (1/3 cup) water.
200g – (7oz) coconut cream or Greek yogurt.
40g – (1/2 cup) coconut flakes.
Bring to a boil.
Place in the refrigerator for 2 hours.
300g – (10.6oz) frozen raspberries.
150g – (5.3oz) coconut flakes.
A pinch of vanilla.
2 tablespoons honey or other sweetening syrup.
Place in the freezer for 1 hour.
100g – (3.5oz) sugar free chocolate. 1 tablespoon coconut oil.
80g – (2.8oz) dates. 200g – (7 Oz) Dried Fruit Mix.
Pour boiling water over dried fruits and let stand for 15 minutes.
300g – (10.5oz) mixed nuts.
Fry lightly until golden brown over medium heat.
60ml – (1/4 cup) coconut oil.
Place in the freezer for 30 minutes.
2 tablespoons dry coconut cream or regular cream. 2 tablespoons heavy coconut cream.
2 tablespoons coconut oil.
Place in the freezer for 30 minutes.
80g – (1/2 cup) raisins. Pour boiling water over it and let stand for 10 minutes.
5 tablespoons of cocoa without sugar.
100g – (1 cup) walnuts.
1/2 banana.
2 tablespoons coconut oil.
Place in the refrigerator for 20 minutes.
200g – (2 cups) cashews, soaked for at least 6 hours!
1 frozen banana.
5 tablespoons of cocoa without sugar. A pinch of salt.
5 tablespoons coconut oil.
Sweeten to taste. I use coconut syrup.
Place in the freezer for 1 hour.
120 ml – (1/2 cup) coconut cream. 5 tablespoons of cocoa without sugar.
Sweeten to taste. I use coconut syrup.
Gradually add coconut cream to adjust consistency.
50g – (1/2 cup) walnuts.
180 g – (6.3 oz) dates. 150g – (5.3oz) cashews.
Pour boiling water over the dates and nuts 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.
120 ml – (1/2 cup) coconut milk.
2 tablespoons honey.
A pinch of salt.
Place in the freezer for 2 hours.
2 tablespoons cocoa. 2-3 tablespoons coconut milk.
Sweetener to taste. I use coconut syrup.
Let the chocolate harden in the freezer for 5 minutes and the dessert is ready.
150g – (5.3oz) dates. Pour boiling water over the dates and let stand for 15 minutes.
3 tablespoons unsweetened cocoa.
60ml – (1/4 cup) water. 60ml – (1/4 cup) vegetable oil.
Place in the refrigerator for 30 minutes.
Wet your hands with water.
Place in the freezer for 1 hour.
50g – (1/2 cup) hazelnuts.
150g – (5.3oz) sugar-free chocolate.
Place in the refrigerator for 30 minutes.
130g – (4.6oz) dried plums. 130g – (4.6oz) dried apricots.
Pour boiling water over dried fruits and let stand for 15 minutes.
150g – (5.3oz) walnuts.
7 g agar agar. 240ml – (1 cup) water.
Bring to a boil.
We need 800 ml of grape juice or another juice of your choice.
Place in the refrigerator for 2 hours.
250g – (8.8oz) mandarin pulp.
7g agar agar.
Bring to a boil.
Juice of 1/2 lemon.
Place in the refrigerator for 30 minutes.
Pour boiling water over 150 g of dates and let stand for 15 minutes.
140g almonds.
Place in the freezer for 1 hour.
150 g chocolate without sugar.
3 tablespoons coconut oil.
80g almonds.
1 tablespoon unsweetened cocoa.
1 tablespoon stevia or your favorite sweetener.
35 g mascarpone or cream cheese. 45g butter.
Heat over low heat until dissolved.
30g walnuts.
Place in the refrigerator for 1 hour.
100 g chocolate without sugar.
100g – (1 cup) sesame or almond flour.
250g – (8.8oz) peanut butter.
50g sweetener.
If the mixture is too liquid, add more flour.
1 tablespoon coconut oil.
Place in the refrigerator for 2 hours.
300g – (10.6oz) dates. 100g – (3.5oz) dried apricots.
Pour boiling water over dried fruits and let stand for 15 minutes.
80g – (2.8oz) rice biscuits.
70g – (2.5oz) favorite nuts.
100g – (3.5oz) peanut butter.
30g – (1oz) the weight of a piece of candy.
Place in the freezer for 1 hour.
100g – (3.5oz) sugar free chocolate.
2 tablespoons coconut cream.
Coconut flakes.
Crushed pistachios.
Ground nuts with cocoa.
7g – (0.25oz) Agar-Agar. 60ml – (1/4 cup) water.
400 ml – (13.5 fl oz) coconut milk.
120ml – (1/2 cup) water.
50g – (1.7oz) unsweetened cocoa.
Bring to a boil.
Place in the refrigerator for 1-2 hours.
130g – (4.6oz) dates. Pour boiling water over it and let stand for 15 minutes.
100g – (3.5oz) almonds.
Fry over medium heat until golden brown.
2 tablespoons coconut oil.
Place in the freezer for 1 hour.
150g – (5.3oz) chocolate. I use matcha green tea chocolate without sugar.
2 tablespoons coconut oil.
Sprinkle with ground pistachios if desired.
100g – (3.5oz) favorite nuts.
Fry the nuts over medium heat until golden brown.
70 g – (2.4 Oz) milk powder or coconut cream powder.
3 tablespoons honey.
Wet your hands with water.
Place in the freezer for 1 hour.
100g – (3.5oz) sugar free chocolate.
2 tablespoons coconut oil.
Place in the refrigerator for 15 minutes.
50g – (1.76oz) dried apricots.
Pour boiling water over it and let stand for 10 minutes.
100g – (3.5oz) coconut flakes. 80ml – (1/3 cup) of your favorite milk.
3 tablespoons coconut oil.
2 tablespoons sweetener. I use coconut syrup.
A pinch of salt.
We use our favorite jam for the filling.
Place in the freezer for 1 hour.
100g – (3.5oz) sugar free chocolate.
3 tablespoons coconut oil.
110g – (3.9oz) hazelnuts.
60g – (2.1oz) peanut butter.
2 tablespoons unsweetened cocoa. A pinch of vanilla.
1 tablespoon coconut oil.
2 tablespoons sweetener. I use coconut syrup.
A pinch of salt.
Wet your hands with water.
Whole hazelnuts for filling.
Place in the freezer for 1 hour.
100 g chocolate without sugar.
1 tablespoon coconut oil.
120g – (4.2oz) dates.
Pour boiling water over the dates and let stand for 15 minutes.
60g – (1/2 cup) oatmeal.
110g – (3.9oz) thick Greek yogurt.
70 g (2.5 ounces) almond flour.
130g – (4.6oz) peanut butter.
100g – (3.5oz) nuts.
Place in the refrigerator for 2 hours.
80g – (2.8oz) raisins. 120g – (4.2oz) dates. 60g – (2.1oz) dried cranberries.
Pour boiling water over dried fruits and let stand for 10 minutes.
2 tablespoons sweetener. I use coconut syrup.
2 tablespoons coconut oil.
4 tablespoons coconut flakes.
100g – (3.5oz) pistachios.
Lightly fry the pistachios.
60g – (2.1oz) dried cranberries, rinsed in warm water.
Roughly chop the dried cranberries.
Wet your hands with water.
Dip in coconut flakes.
150g – (1 cup) dates.
Pour boiling water over the dates and let stand for 10 minutes.
150g – (1 cup) almonds. 30g – (1/2 cup) unsweetened cocoa.
1 teaspoon instant coffee. 1 tablespoon matcha tea.
If the mixture is too dry, add 1 tablespoon peanut butter.
Roll out into plates 1 cm thick.
Place in the freezer for 20 minutes.
30 g – (1 ounce) sugar-free chocolate. 1 teaspoon coconut oil.
Sprinkle with matcha tea (optional).
150g – (1 cup) almonds. Pour boiling water over the almonds and let stand for 15 minutes.
7 pieces of dates. Pour boiling water over the dates and let stand for 15 minutes.
2 tablespoons coconut oil.
Place in the freezer for 15 minutes.
1 teaspoon agar agar. 80ml – (1/3 cup) water.
200g – (7oz) coconut cream or Greek yogurt.
40g – (1/2 cup) coconut flakes.
Bring to a boil.
Place in the refrigerator for 2 hours.
300g – (10.6oz) frozen raspberries.
150g – (5.3oz) coconut flakes.
A pinch of vanilla.
2 tablespoons honey or other sweetening syrup.
Place in the freezer for 1 hour.
100g – (3.5oz) sugar free chocolate. 1 tablespoon coconut oil.
80g – (2.8oz) dates. 200g – (7 Oz) Dried Fruit Mix.
Pour boiling water over dried fruits and let stand for 15 minutes.
300g – (10.5oz) mixed nuts.
Fry lightly until golden brown over medium heat.
60ml – (1/4 cup) coconut oil.
Place in the freezer for 30 minutes.
2 tablespoons dry coconut cream or regular cream. 2 tablespoons heavy coconut cream.
2 tablespoons coconut oil.
Place in the freezer for 30 minutes.
80g – (1/2 cup) raisins. Pour boiling water over it and let stand for 10 minutes.
5 tablespoons of cocoa without sugar.
100g – (1 cup) walnuts.
1/2 banana.
2 tablespoons coconut oil.
Place in the refrigerator for 20 minutes.
200g – (2 cups) cashews, soaked for at least 6 hours!
1 frozen banana.
5 tablespoons of cocoa without sugar. A pinch of salt.
5 tablespoons coconut oil.
Sweeten to taste. I use coconut syrup.
Place in the freezer for 1 hour.
120 ml – (1/2 cup) coconut cream. 5 tablespoons of cocoa without sugar.
Sweeten to taste. I use coconut syrup.
Gradually add coconut cream to adjust consistency.
50g – (1/2 cup) walnuts.
180 g – (6.3 oz) dates. 150g – (5.3oz) cashews.
Pour boiling water over the dates and nuts 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.
120 ml – (1/2 cup) coconut milk.
2 tablespoons honey.
A pinch of salt.
Place in the freezer for 2 hours.
2 tablespoons cocoa. 2-3 tablespoons coconut milk.
Sweetener to taste. I use coconut syrup.
Let the chocolate harden in the freezer for 5 minutes and the dessert is ready.
150g – (5.3oz) dates. Pour boiling water over the dates and let stand for 15 minutes.
3 tablespoons unsweetened cocoa.
60ml – (1/4 cup) water. 60ml – (1/4 cup) vegetable oil.
Place in the refrigerator for 30 minutes.
Wet your hands with water.
Place in the freezer for 1 hour.
50g – (1/2 cup) hazelnuts.
150g – (5.3oz) sugar-free chocolate.
Place in the refrigerator for 30 minutes.
130g – (4.6oz) dried plums. 130g – (4.6oz) dried apricots.
Pour boiling water over dried fruits and let stand for 15 minutes.
150g – (5.3oz) walnuts.
7 g agar agar. 240ml – (1 cup) water.
Bring to a boil.
We need 800 ml of grape juice or another juice of your choice.
Place in the refrigerator for 2 hours.
250g – (8.8oz) mandarin pulp.
7g agar agar.
Bring to a boil.
Juice of 1/2 lemon.
Place in the refrigerator for 30 minutes.
Pour boiling water over 150 g of dates and let stand for 15 minutes.
140g almonds.
Place in the freezer for 1 hour.
150 g chocolate without sugar.
3 tablespoons coconut oil.
80g almonds.
1 tablespoon unsweetened cocoa.
1 tablespoon stevia or your favorite sweetener.
35 g mascarpone or cream cheese. 45g butter.
Heat over low heat until dissolved.
30g walnuts.
Place in the refrigerator for 1 hour.
100 g chocolate without sugar.
100g – (1 cup) sesame or almond flour.
250g – (8.8oz) peanut butter.
50g sweetener.
If the mixture is too liquid, add more flour.
1 tablespoon coconut oil.
Place in the refrigerator for 2 hours.
300g – (10.6oz) dates. 100g – (3.5oz) dried apricots.
Pour boiling water over dried fruits and let stand for 15 minutes.
80g – (2.8oz) rice biscuits.
70g – (2.5oz) favorite nuts.
100g – (3.5oz) peanut butter.
30g – (1oz) the weight of a piece of candy.
Place in the freezer for 1 hour.
100g – (3.5oz) sugar free chocolate.
2 tablespoons coconut cream.
Coconut flakes.
Crushed pistachios.
Ground nuts with cocoa.
7g – (0.25oz) Agar-Agar. 60ml – (1/4 cup) water.
400 ml – (13.5 fl oz) coconut milk.
120ml – (1/2 cup) water.
50g – (1.7oz) unsweetened cocoa.
Bring to a boil.
Place in the refrigerator for 1-2 hours.
130g – (4.6oz) dates. Pour boiling water over it and let stand for 15 minutes.
100g – (3.5oz) almonds.
Fry over medium heat until golden brown.
2 tablespoons coconut oil.
Place in the freezer for 1 hour.
150g – (5.3oz) chocolate. I use matcha green tea chocolate without sugar.
2 tablespoons coconut oil.
Sprinkle with ground pistachios if desired.
100g – (3.5oz) favorite nuts.
Fry the nuts over medium heat until golden brown.
70 g – (2.4 Oz) milk powder or coconut cream powder.
3 tablespoons honey.
Wet your hands with water.
Place in the freezer for 1 hour.
