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Cruesli chocorotsen a la Marion.jpg




- larger pan

- smaller pan

- (lick) spatula

- baking paper

- enthusiasm

- 10 minutes of time and need for glory


What do you need:

- Greensweet Stevia chocolate (pure or milk)

- Krunchy Pur havercruesli: gluten-free, hardly sugars (rice syrup): does not increase blood sugar levels! Ideal for people who suffer from insulin resistance or diabetes.


- essential oils: for example Wild Orange or Peppermint from DoTerra. DoTerra oils these are 'food graded' oils: approved for internal use

- coconut grater

- nuts

This is how you make it:

Depending on the size of the largest pan, boil 1 to 1.5 liters of water in the kettle. While this is heating, fill the small pan with chunks of chocolate and put this pan on the smallest fire for 2 minutes. The amount of chocolate depends on the amount of chocolate rocks you want to make. When the water is boiled, put the small pan in the large and fill the large pan with water. This way you create an 'au-bain-marie' which has the advantage that the chocolate can not burn.

When the chocolate is completely melted, stir in the coconut grater and / or the oils. Do not take too much oil! 1 drop can already provide a strong taste. Test first by stirring with a toothpick with oil through the chocolate. You can also decide to give only the last part of your chocolate fire a taste with the oil.

Stir the cruesli through the melted chocolate until everything is soaked with chocolate. Then you scoop the choco chunks on the baking paper and let it cool down.

You can choose to use only the large chunks of cruesli, but that is a lot more work because you have to select them. You can also make a large plaque and break down small chunks after cooling down.

Of course you can vary by also using nuts: for example almond pieces or cashew. Use especially your favorite ingredients!

Beware: with this recipe you run the risk of becoming addicted! So make this only if you can afford this! J


Source / photo: The great enjoyment: Marion's healthy cruesli chocolate floes