Happy Cold Dog Snout
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g cocoa powder, unsweetened
- 100 g cocoa butter
- 10 tablespoon oil (coconut oil)
- 50 ml agave syrup
- 0.5 teaspoon ½ vanilla powder
- 1 pinch (s) sea salt
- 1 packet biscuit (s), vegan, shortbread mold
Print Recipe
Pin Recipe Instructions
- Melt the cocoa butter over a water bath or a tea light. If the coconut oil is still solid, also heat it in a lukewarm water bath.
- With the exception of the biscuits, put all other ingredients in a bowl. Add the melted fats and stir thoroughly. After tasting, a little agave syrup can be added, whereby it must be noted that some sweetness is lost after cooling.
- Spread the cocoa mass on the bottom of a loaf pan lined with baking paper or a silicone box form and spread the first layer of biscuits evenly on top. In turn, distribute some of the mixture over these so that no more biscuits can be seen. Continue like this and finish with a layer of cocoa mixture.
- After an hour in the refrigerator, the happy, cold dog`s snout is ready and can be thrown onto a plate and served sliced.
- Up to 4/5 of the cocoa powder can also be replaced with raw cocoa powder in order to enjoy the full health benefits of the cocoa bean.
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