Base:
- 1 cup Toasted almonds (about 100g)
- 2 tablespoons Butter or coconut oil (about 30g)
- 2 Dates
- Crush and form the base.
Turrón Cream:
- 1 cup Cream cheese (about 250g)
- 5.3 oz Turrón (about 150g)
- 1/2 cup Milk (about 100g)
- 5 Gelatin sheets
- Blend everything except the gelatin.
- Soak the gelatin, melt it in the microwave, and add it.*
Chocolate Cream:
- 1 cup Cream cheese (about 250g)
- 5.3 oz Chocolate (about 150g)
- 1/2 cup Milk (about 100g)
- 4 Gelatin sheets
- Blend everything except the gelatin.
- Soak the gelatin, melt it in the microwave, and add it.* Assembly:
- Cover the base with the turrón cream.
- Alternate spoonfuls of both creams until you finish them.
- Refrigerate until tomorrow.
Topping:
- 2 oz Chopped chocolate (about 60g) mixed with 3.2 oz hot cream (about 90g).
- Decorate with almond butter and turrón or as you like.
*To soak the gelatin, submerge it in cold water for 10 minutes, squeeze out excess water, place it in a glass, and microwave for 10 seconds. If using powdered gelatin, hydrate it according to the instructions on the package and add it to the mixture.
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