Data
Your
Eat
Data
Your
Eat
Recipe Search
(current)
Login
translate
Language
Select Language
×
deutsch
English
Send Feedback
×
Screenshot:
You must be logged in to create a new food.
×
arrow_back_ios
add
new food item
add
new recipe
deutsch
English
We will automatically update the allergens when you save this food.
public
public
unlisted
link
private
lock
You must set a sharing mode.
Is this a recipe, which you want to use as an ingredient to other recipes?
An example would be a pie crust, which is used in many recipes with different fillings.
yes, it's a basic recipe
no
Which categories does this recipe fall into?
Breakfast
Drink
Starter
Salad
Soup
Side
Main
Sauce
Snack
Dessert
Baked Good
Raw
Meal Prep
Ingredients
for
servings
Describe one serving (optional):
Weight:
Weight:
Vol:
Volume:
Preferred unit kind:
Preferred unit kind:
servings
weight (g, oz)
volume (tsp, ml, cup)
Supported measures:
piece, gram (kg, g, mg), liter (l, ml), pound (lb), ounce (oz), quart (qt), pint (pt), cup, tablespoon (tbsp), teaspoon (tsp), pinch, drop
keyboard_arrow_up
link
keyboard_arrow_up
link
keyboard_arrow_up
link
keyboard_arrow_up
link
keyboard_arrow_up
link
keyboard_arrow_up
link
keyboard_arrow_up
link
keyboard_arrow_up
link
keyboard_arrow_up
link
keyboard_arrow_up
link
keyboard_arrow_up
link
keyboard_arrow_up
link
keyboard_arrow_up
link
add
new group of ingredients
Preparation instructions
Temp:
Temperature:
In a dry pan roast the almonds until they spread a nice aroma. Remove from the pan. To the same pan, add the erythritol wet with a bit of water and bring it to a boil. Boil for about 4 minutes. The mixture should not darken. Remove from the heat and add the butter and cinnamon. The butter will brown due to the heat of the erythritol. This is desired. Now add the almonds and spread the mix on a sheet of parchment paper. Let cool and chop coarsely. Chop the cashew nuts coarsely. Bring the cream to a boil. Chop the chocolate finely and cover it with the cream. Let sit for about 5 minutes. This will melt the chocolate without burning it. Stir in the gingerbread spice mix and the chopped almonds and cashew nuts. Line a 6-inch square cake pan (15 cm) with parchment paper and transfer the chocolate mix to it. Level the mix, maybe even covering it with some parchment paper and pressing it flat. The mix will be about 3/4 in or 2 cm high. Let cool completely. Chill for about 1 hour to harden the confectionary before cutting into 8ths horizontally and vertically. Store at room temperature, or, if you like the confectionary to be harder, in the fridge.
Nutrition Facts
We will automatically determine the nutrition facts when you save this recipe.
Save recipe