Sort ingredients
techna
QR Code
Listen
Pdf
Crush 1½ crispbreads into crumbs and mix with 30 g hazelnuts and 4 finely chopped dates.
For the cream, combine 200 g Greek yogurt, 1 tsp peanut butter, and 1 tsp honey.
Layer it: crumbs → cream → crumbs.
Top with 40 g dark chocolate melted with ½ tsp coconut oil.
For a crunchy chocolate shell, let it set in the fridge. For a softer texture, leave it overnight.