Cook Yeonju Chocolate

Line a container with plastic wrap and sprinkle cocoa powder. Place the raw chocolate on top and freeze for at least 2 hours. Sift more cocoa powder on top, slice it nicely, and serve. Store in the freezer!

Cook 120 min Difficulty EASY 119 kcal

#Yeonju chocolate #homemade chocolate #crunch bar #chocolate dessert #easy snack #home baking #dried fruit chocolate #dark chocolate #snack #dried fruits

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Ingredients

Main ingredients

Allulose syrup 45 ml
Almond Breeze Unsweetened 0.5 pack
100% Cocoa powder 50 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 63.8 g 72%

Protein 10.6 g 12%

Fat 6.15 g 16%

Serving size 190g

Cooking steps

1

Melt the chocolate using a double boiler.
2

Finely chop the dried Yeonju fruits.
3

Mix nuts and the chopped Yeonju fruits into the melted chocolate.
4

Pour the mixture into small molds.
5

Let it set in the refrigerator for at least 1 hour.

Cook Yeonju Chocolate

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