Healthy chocolate fudge with muesli crumble
Full chocolate flavour with lots of vitamins and fibre - that's what distinguishes this delicious fudge. Garnished with muesli sprinkles, this confection is always a treat.
Servings: 30
Calories: 53kcal
Ingredients
For the muesli crumble
- 2 tbsp Sport Protein Porridge Cocoa Banana
- 1 1/2 tbsp pumpkin seeds
- 1 tbsp whole unshelled hazelnuts
For the chocolate mixture
- 50 g raw cocoa powder
- 80 g virgin coconut oil
- 1 tbsp whole unshelled hazelnuts
- 30 g Sport Protein Porridge Cocoa Banana
- 1 teaspoon cinnamon
- 80 g agave syrup
- 50 g Dried unsulphured apricots
- 1 pinch of salt
- Possibly cocoa powder for dusting
Instructions
For the crumble
- Chop the pumpkin seeds and hazelnuts with a knife until medium fine.
- Mix with the porridge.
- Lightly fry together in a pan without fat.
- Remove from the pan and set aside.
For the chocolate mixture
- Finely chop the cocoa powder, coconut oil, hazelnuts, porridge, cinnamon, agave syrup, apricots and salt in a powerful chopper for about 4-5 minutes until you have a very fine puree. It is important that the mixture is pureed for a long time. Then all the ingredients can combine well and a homogeneous chocolate mass is created.
- Lightly moisten a small baking or casserole dish (about 15 cm sides) and line with cling film.
- Spread approx. 3/4 of the crumble on the bottom of the tin. Pour the chocolate mixture on top and spread smoothly with a knife. Spread the remaining crumble on top and press down lightly.
- Cover the mould and place in the fridge for at least 2 hours.
- Remove the chocolate slab from the mould and lift onto a kitchen board.
- Remove the foil. If possible, do not overturn the mixture so that the crumble surface does not break.
- Using a sharp knife, cut the chocolate slab into small squares (side length approx. 2.5cm).
- If you like, you can sprinkle the fudge with cocoa powder.
- Always store the confectionery in a cool place, otherwise it will become too soft.
Nutrition
Calories: 53kcal | Fat: 4g