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Ingredients

2 tablespoons extra virgin coconut oil
1 cup butter, sunflower seeds
2 tablespoons raw honey
10 oz chocolate chips semi-sweet
2 1 / 2 cup puffed kamut cereal
Nonstick cooking spray
Pinch of salt
Toothpick

Preparation method

Fill a large pot with about 2 inches of water, bring to a boil over medium-high heat. Reduce the heat so the water simmers gently, then organize large heatproof bowl over a pot, make sure that the bottom does not touch the water. Put the oil, honey, sunflower seeds, butter and salt in a bowl and cook, stirring constantly, until well into and slightly runny, about 2 minutes. Remove the bowl from the heat and stir gently until well coated cereal. A deputy let cool for 5 minutes. (Set aside the pan with water, which will be used later.)

Line a sheet tray with parchment paper. Spoon mixture on top of swollen kids ready for the baking sheet piles 24 form small clusters closely with 1-2 tablespoons of batter for each. Move the tray to the freezer for 20 minutes.

Meanwhile, put water in a saucepan over low heat back and organize a clean large bowl and top. Add the chocolate and cook, stirring constantly, until melted and smooth. Pour into a small bowl.

Remove Kamut cluster freezer and put a toothpick in the center of each. Using a toothpick holders, every dip in melted chocolate and stir well until coated around, leaving about 1/2-inch, kamut, and the mixture is exposed at the top. (If chocolate is too thick, when diving, it is enough heat for a moment.) Transport made a back-sheet and refrigerate until set, about 30 minutes. Remove toothpicks and serve, or store paper coated with wax airtight container at room temperature.

Recipe terms for this post:

chocolate candy cook

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