Sweet sausages

This is a recipe without gluten, milk and eggs. If you do not have a problem with milk, feel free to use plain butter or margarine for cookies, depending on what you prefer. When you make it with coconut oil, the cake should be cut and served immediately after removing it from the frieze, because it will quickly start to melt and separate. Vegetable butter or plain, milk will still maintain the shape of the cake but will lose the note of coconut.

You can make other shapes, put the mass in other molds. However, I chose this shape because I knew that it would be the most interesting to children.

AuthorTea

Yields1 Serving

 100 g dark chocolate
 3 tbsp coconut oil or vegetable butter
 3 tbsp ground roasted almond
 60 g expanded rice
 100 g ground cornflex
 6 chopped dates

1

Melt dark chocolate and coconut oil in a pan over low heat.
Combine all other ingredients and then pour in the melted chocolate and oil and mix everything well.

2

Carefully pour half of the resulting mass on the baking paper underneath the foil (I use foil to make it easier to shape the cake). Join the ends of the paper and foil to make a sausage shape. Repeat the procedure with the other half of the mass.

3

Put the cakes in the freezer for an hour to get harden.
Serve immediately after removing from the frieze.

Ingredients

 100 g dark chocolate
 3 tbsp coconut oil or vegetable butter
 3 tbsp ground roasted almond
 60 g expanded rice
 100 g ground cornflex
 6 chopped dates

Directions

1

Melt dark chocolate and coconut oil in a pan over low heat.
Combine all other ingredients and then pour in the melted chocolate and oil and mix everything well.

2

Carefully pour half of the resulting mass on the baking paper underneath the foil (I use foil to make it easier to shape the cake). Join the ends of the paper and foil to make a sausage shape. Repeat the procedure with the other half of the mass.

3

Put the cakes in the freezer for an hour to get harden.
Serve immediately after removing from the frieze.

Sweet sausages
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