Ingredients
Base:
- 2 tablespoons honey
- 2 tbsp peanut butter
- 1 cup almond flour
- 1 cup chocolate Culto 80%
- 2 eggs
- 1 ¼ cup Greek yogurt
- ½ cup coconut sugar
- Pinch of salt
- crushed raspberries
- 1 cup chocolate Culto 80%
- 3 tablespoons non-dairy milk to taste
- Prepare the base by melting the honey with the peanut butter. Add the mixture to a bowl with the almond flour and mix until you have a dough.
- Transfer the dough to a square brownie mold and flatten very well until the base is covered. Put in the freezer for 10 minutes.
- Meanwhile, prepare the filling. Add the coconut sugar, yogurt, and salt to a blender. Place the shovel and beat at low speed until everything is well integrated.
- Melt the chocolate and let cool slightly. Add the chocolate mixture to the mixer and mix.
- Add the eggs and mix well until you have a creamy consistency.
- Pour the chocolate mixture over the base and bake at 285 F for 30-35 minutes.
- Let cool for at least 20 minutes and put in the fridge for 4 hours.
- Once the 4 hours have passed, prepare the ganache.
- Heat the milk and add it over the chocolate in pieces. Mix the chocolate well until it is completely melted.
- Add the ganache over the filling and cover very well. Add the crushed raspberries over the ganache and form some swirls.
- Put in the freezer for 15 min or until the chocolate is hard.
- Cut into equal squares and enjoy.