Something new from the series “Fast & uncomplicated”: Choco Crossies with homemade chocolate and pecans. They are almost all gone, they are so delicious and so addictive. The ingredients can be combined depending on the tolerability.

The ingredients can be combined depending on the tolerability. I tried homemade chocolate for this recipe. However, if that’s too expensive or too complicated to get the ingredients, you can also buy readymade chocolate. For the flakes, you can choose common cornflakes or spelt flakes or glutenfree flakes and combine them with either pecans or almonds or walnuts. You can easily vary the recipe according to your preferences, isn’t it great? As always, my recipe does not contain any industrial sugar or plenty of ingredients.

Extra-hint for sensitive bellies: Spelled contains significantly less FODMAP’s than wheat but is not considered low-FODMAP. Therefore the individual tolerance should be tested. Small quantities (2-3 pieces) are usually well tolerated.

1. Place pecans in a blender and chop them roughly. Then add another half of the spelled flakes and chop it up for a short time. Now mix the ingredients with the remaining flakes, add cinnamon and nutmeg in a large bowl.
2. Now prepare the chocolate: Let the cocoa butter melt over low heat gradually in a water bath. Stir in the cocoa and syrup and then allow to cool briefly. Stir the chocolate into the mixture until the flames are evenly covered with chocolate.
3. Place small blobs of mixture on a baking sheet covered with baking paper. Let the chocolate blobs set, the best would be to put them in the fridge (but it works just as well at room temperature, it just takes a little longer).
4. Store the Crossies in a closable container in the refrigerator.