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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
For a brownie tin approx. 23 x 23 cm, greased
How it's done
Blitz the oat flakes in a food processor or mixer. Add the almonds, maple syrup, coconut oil and vanilla, continue to mix until a firm dough forms (add a little water if necessary). Transfer the dough to the tray and flatten by hand. Place the tray in the freezer for approx. 30 mins.
Puree the dates in a food processor or mixer. Add the remaining ingredients, continue to puree until a homogeneous texture is achieved. Spread the mixture on top of the dough in the tray and smooth down with a spatula. Return to the freezer for approx. 20 mins.
Melt the chocolate in a bain-marie, stir until smooth and pour on top of the date layer, spread with the back of a spoon. Return the tray to the freezer for approx. 20 mins.
Remove the tray from the freezer, leave to stand at room temperature for approx. 15-20 mins., cut the shortbread into 24 pieces.
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