Coffee and pecan nut rocks recipe

Ingredients

• 100 g cocoa butter
• 50 g white tahini
• 20 g of vegan vanilla protein
• Erythritol
• 1 tablespoon of soluble coffee
• Pecan halves

Step by step

1. Melt the cocoa butter with the tahini in a bain-marie.
2. Add the vanilla protein, soluble coffee and erythritol to the cream, stirring well with a wooden spoon.
3. Add the pecan halves and mix well again.
4. Pour into muffin and chocolate moulds and leave to cool to room temperature.
5. Put the coffee and pecan rocks in the fridge to harden and store them in a glass jar in the fridge.

If you'd like to try this recipe for your coffee and pecan rocks, we'd love to see the results!