Ingredients

• 1 tablespoon solid coconut cream
• 1 tablespoon coconut oil
• 1 tablespoon rice syrup
• 1 tablespoon cashew butter
• A little vanilla

• Quality dark chocolate
• Roasted hazelnuts
• Nuts and dried fruits for decoration
• Silicone molds

Cooking guidelines

In a casserole, lightly cook coconut cream with coconut oil and rice oil over low heat.

Remove the pot from the heat and stir in the cashew butter and vanilla. Stir the mixture until smooth.

Pour the mixture into silicone molds and put the hazelnut in the middle. Finally, let it solidify in the fridge.

Melt the chocolate in a water bath and pour into the solidified mixture.

Finally, we put it in the fridge, where we also store the toffifee. You can garnish with dried fruit or nuts.