100 gfine rolled oats glutenfree, who needs/wants to
1PriseFleur de Selfor those who like
Instructions
Pit the dates and roughly chop them. Puree in a food processor together with the coconut oil and cocoa powder to a fine mass. Chop the cashews and almonds. Knead into the cacao mixture along with the hemp seeds, mulberries and rolled oats. If you like salt in chocolate, add a pinch of fleur de sel or rock salt. Pour evenly into a mold lined with baking paper and press well so that the surface is as smooth as possible. Refrigerate for at least 1 hour. Cut into cubes to eat. Keep in a cool place.