Mix 40g almond flour with 10g coconut flour, 1/2tl baking powder, 25g erybronze, a pinch of salt and 25g melted butter.
Beat 1 egg and add half to it. Mix it well together.
Grease a baking tin and place in an oven at 190°C for 20minutes.
Meanwhile, melt 50g OKONO chocolate together with 1 tbsp coconut oil, pinch of salt and 1/2 vanilla extract.
Once the bases have cooled, pour the chocolate in the middle and immediately sprinkle with chopped hazelnuts. Let it cool in the refrigerator. Serve with red fruit.
