
INGREDIENT
Pizza base
- 120g almond flour
- 30g cocoa powder
- 60g erythritol
- 1 tsp baking powder
- Pinch of salt
- Pinch vanilla
- 1 egg
- 30g melted butter
Sauce
- 30ml full cream
- 25g Okono-Chocolate
- 1 tsp erythritol
- Vanilla powder
- 1 tbsp butter
Toppings
Instructions
- For the bottom: mix 120g almond flour with 30g cocoa powder, 60g erythritol, 1 tsp baking powder, pinch of salt and vanilla, 1 egg and 30g melted butter. Bake for 20-25min in a 175° oven (keep a close eye on it - every oven is different). You can make the bottom perfectly in advance and keep it in the fridge.
- Once your bottom is completely cooled off you can start "decorating" it.
- For the chocolate sauce: heat 30ml full cream in a pan over medium heat. Then add half a tablet of Okono chocolate (25g), 1 tbsp of erythritol, vanilla powder and 1 tbsp of butter. Keep stirring until everything is melted.
- I chose Cocao Power granola from Okono and blueberries as a topping.
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