Ingredients

150 grams of 85% chocolate

5 tablespoons erythritol or allylose

2 tablespoons tahini

2 tablespoons MCT oil

1/4 teaspoon Orpheus pepper (buy here )

1/4 teaspoon vanilla extract

80 grams of almond fragments without peel

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Preparation

Melt the chocolate and erythritol on a steam bath (Ben-Marie)

When the chocolate has melted, remove from the heat and add the tahini

Mix well and add the MCT oil

4. Gradually add the orphan pepper and taste after each addition until the desired spiciness

5. Add the vanilla extract and almond chips

6. Taste and adjust sweetness

6. Slice baking paper on a tray and flatten the chocolate mixture (to a thickness of 1/2 cm)

7. Refrigerate for at least two hours

8. Break and enjoy

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