Recepten — hand baked

INGREDIENTS Crust:125 g of almondsA handful of La Favo by Sergio Herman Nuts & Sea Buckthorn Berries10-12 fresh dates, unfitted2 tbsp coconut oilA pinch of saltFilling:250g fresh (or frozen) raspberries & strawberriesJuice from 1/2 lemon6 tbsp honey125g mascarpone cheese125g quark or curd (or replace it with a fat Greek or Turkish yogurt)Want to make it vegan? Switch the mascarpone and quark for any plant based milk. Topping: A handful of fresh summer fruit and your favourite La Favo granola RECIPE Grind the almonds and granola in a blender or food processor for about a minute. Add dates, coconut oil and...

INGREDIENTS 1 chocolate barA handful of your favourite La Favo granola, we used Buckwheat & Berries + Chocolini RECIPE Melt the au bain-marie, keep stirring until all of the chocolate is melted. Cover a large, rimmed baking sheet with parchment paper. Use a silicone or rubber spatula to spread chocolate evenly over the center area of the baking sheet. Make sure it doesn’t reach the edges. Sprinkle the your favourite La Favo granola evenly over the chocolate. Lightly use your palms to press the toppings into the chocolate. If you’re in a hurry, place the pan on a flat surface...

INGREDIENTS (4 P) For the mascarpone and coffee cream (400g): 500g mascarpone 2 Inkbrew Dark Roast espresso 3 tbsp Amaretto 90g sugar 1 gelatin sheet 120g La Favo Buckwheat & Berries granola1 box of fresh raspberries4 tbsp cocoa powder8 Ladyfingers or Italian tiramisu bisquits5 tbsp Amaretto6 Inkbrew Dark Roast espresso200gr vanilla ice cream (ready-made)120g raspberry coulis150g whipped cream1 vanilla bean30g sugar24 galettes Inkbrew Dark Roast coffee Chocolate RECIPE Soak the gelatin in cold water and squeeze. Stir sugar and Amaretto into the hot espresso, add gelatin and stir well, making sure everything is dissolved. Stir the mascarpone and add the...