Raspberries coated with two Nocciolata

Raspberries coated with two Nocciolata

Difficulty level: very easy

Preparation time 20

Waiting time 2

Servings bites

Ingredients

1 tray raspberries fresh and large (250 g)
1 jar of Nocciolata Bianca
1 jar of Nocciolata Intense

Instructions

Gently rinse the raspberries then dry them carefully.
Heat the Nocciolata Bianca slightly to make it more fluid.
Coat each raspberry in a generous first layer, then place them on a baking tray covered with baking paper. Place them in the freezer for about 1 hour, until the coating is firm.
Take the raspberries out of the freezer.
Heat the Nocciolata Intense to soften it, then immerse the raspberries in it to cover them with a second delicious layer.
Put them back in the freezer for at least 1 hour before enjoying them cold.

Laura

I'm Laura, the founder of Vegetarians.co.nz and a devoted vegetarian for over a decade, who turned her passion for a plant-based lifestyle into a platform to inspire and guide others. My journey has taught me the importance of nourishing the body with wholesome foods, and through our site, I aim to share this knowledge and help you discover the joy of vegetarian living.