100 g of boiled beets
50-60 g oatmeal
50-60 g coconut urbech
50 g soaked prunes
20 g Jerusalem artichoke syrup
chocolate for glazing
- Grind the oatmeal into flour.
- Punch the beets with coconut paste, syrup, and prunes. Optionally, you can add cocoa or coconut flakes to the candy mass.
- Add chopped oatmeal. Mix.
- Put into the silicone molds and freeze.
- When hardened, glaze with melted chocolate. Keep refrigerated.