Have you always wanted to try the Dubai Okolade, but haven't dared to do because of your intolerance?
Then we have the right recipe for you here!
Ingredients:
- 80 g dates
- 50 g pistachiism
- 15 g corn cornflakes
- 1 table Histaminikus chocolotta bianco
- Some pistachios (optional)
Preparation:
- Pour hot water over the dates and let it soak for at least 10 minutes so that they become a little softer.
- Then remove the dates out of the water and puree together with pistachiism to a uniform mass.
- Fold in the corn flakes.
- Put the now finished mass in a shape with baking paper and smooth. Then put in the freezer for several hours.
- After the mass has become solid in the freezer, it can be cut into pieces at will. It is quite easy with a sharp knife.
- Chop the Histaminikus Schokolotta Bianco finely and heat in a water bath.
- At the same time, some pistachios can be chopped small, which can be used as a decoration.
- As soon as the chocolate is liquid, the frozen pieces are dipped in it and sprinkled with the pistachios.
- In order for the chocolate to dry quickly, the pieces can be added to the freezer again and kept there until they are consumed.
Our recipe teacher Katty wishes you a lot of fun copying! 💚
