Preparation: 22 min.
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Ingredients for
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75 g raspberries
150 g raspberries
225 g raspberries
300 g raspberries
375 g raspberries
450 g raspberries
525 g raspberries
600 g raspberries
675 g raspberries
750 g raspberries
75 g berries, blue
150 g berries, blue
225 g berries, blue
300 g berries, blue
375 g berries, blue
450 g berries, blue
525 g berries, blue
600 g berries, blue
675 g berries, blue
750 g berries, blue
10 g grated coconut, dried
20 g grated coconut, dried
30 g grated coconut, dried
40 g grated coconut, dried
50 g grated coconut, dried
60 g grated coconut, dried
70 g grated coconut, dried
80 g grated coconut, dried
90 g grated coconut, dried
100 g grated coconut, dried
15 g sunflower seeds
30 g sunflower seeds
45 g sunflower seeds
60 g sunflower seeds
75 g sunflower seeds
90 g sunflower seeds
105 g sunflower seeds
120 g sunflower seeds
135 g sunflower seeds
150 g sunflower seeds
15 g almond flakes
30 g almond flakes
45 g almond flakes
60 g almond flakes
75 g almond flakes
90 g almond flakes
105 g almond flakes
120 g almond flakes
135 g almond flakes
150 g almond flakes
1 tablespoon of cashew nut paste
2 tablespoons of cashew nut paste
3 tablespoons of cashew nut paste
4 tablespoons of cashew nut paste
5 tablespoons of cashew nut paste
6 tablespoons of cashew nut paste
7 tablespoons of cashew nut paste
8 tablespoons of cashew nut paste
9 tablespoons of cashew nut paste
10 tablespoons of cashew nut paste
5 cl coconut milk
1 dl coconut milk
1.5 dl coconut milk
2 dl coconut milk
2.5 dl coconut milk
3 dl coconut milk
3.5 dl coconut milk
4 dl coconut milk
4.5 dl coconut milk
5 dl coconut milk
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About this recipe
A warm berry heart with a crunchy nut coating.
You can read the full recipe on page 14 from Een pan
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