|100 g||Cocoa powder, unsweetened|
|100 g||cocoa butter|
|10 tbsp||Oil (coconut oil)|
|50 ml||agave nectar|
|1/2 teaspoon||vanilla powder|
|1 pck.||Cookies, vegan, shortbread|
Working time: approx. 25 min. / Cooking / baking time: approx. 15 min. Rest period: approx. 1 hr. / Difficulty level: simple / calorie p. P .: not specified
Melt the cocoa butter over the water bath or a tealight. The coconut oil, if still solid, also warm in a lukewarm water bath.
With the exception of the biscuits, put all other ingredients in a bowl. Add the melted fats and stir thoroughly. After tasting some agave syrup can be added, taking into account that after the cold spots still some sweetness is lost.
With the cocoa mass, spread out the bottom of a box mold or silicone box mold lined with baking paper and spread the first layer of biscuits evenly over it. Distribute some of the mass on top of it so that no biscuit can be seen anymore. Continue on and complete with a layer of cocoa mixture.
After an hour in the fridge, the happy, cold dog’s snout is ready and can be served on a plate and sliced.
Up to 4/5 of the cocoa powder can also be replaced with raw cocoa powder to enjoy the full health benefits of the cocoa bean.