Chocolate With Cashews And Blueberries

Self-made chocolate with cashewsand blueberries.

Ingredients

• 200g dark chocolate

• ½ cup cashews

• ½ cup blueberries

• Lotus Biscoff sauce for drizzling

  
  

Instructions

1. Chop the chocolate bars into rough chunks. Melt them using your preferred method: over very low heat, using a double boiler (bain-marie), or in the microwave using short pulses (stirring in between).

2. In a separate bowl, melt the Biscoff Lotus spread until it reaches a smooth, liquid consistency.

3. Add the cashews and blueberries into the melted chocolate and stir well until everything is evenly coated.

4. Using a spoon, drop small mounds of the mixture onto a tray lined with parchment paper. Drizzle the liquid Lotus sauce over the top of each cluster for decoration.

5. Place the tray in the freezer for about 20 minutes until the chocolate is firm. Once set, transfer the clusters to the refrigerator for storage.