175 g butter at room temperature
180 g Dansukker Dark Muscovado Sugar
2 tsp Dansukker Vanilla Sugar
3 tbsp cocoa powder
50 g dark chocolate, finely chopped
210 g porridge oats
1 tbsp cognac or apple juice
2 tbsp raspberries, freeze-dried, crushed
100 g dark chocolate, melted
raspberries, freeze-dried, crushed
Beat the butter and sugar until smooth.
Fold in the cocoa powder, chocolate, oats and cognac/apple juice. Finally, fold in the freeze-dried raspberries.
Form into balls, dip in the melted chocolate, place on a baking sheet and decorate with a few freeze-dried raspberries.
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