Huge delicious, lightly coffee bitter raw coconut latte snowflake crisp

The recipe is made in a pound amount.

Ingredients

Coconutoil 45 g

Groundcoffee 10 g

Cocoapowder 5 g

Marshmallow 200 g

Bakingmilkpowder 35 g

Desiccatedcoconut 15 g

Smallgourdbiscuits 160 g

Pistachios 40 g

Driedcranberries 40 g

Surfacedecoration:

Cocoapowder Asmallamount

Bakingmilkpowder Asmallamount

Cooking Instructions

Weigh all the materials well;
45 grams of non-stick coconut oil in âž• a non-stick pan, heat and melt half of the minimum heat and pour 10 grams âž• of coffee powder and 5 grams of cocoa powder immediately, âš ï¸ this step must be half of the coconut oil melted to add the powder, if it is completely melted and then added to the powder, the powder will be clumped, and the material will be wasted;
Stir with a spatula until the powder is completely melted into the oil and there are no particles;
Pour in 200 grams of marshmallows, stir the marshmallows with a spatula, and glue each marshmallow with color;
The whole process has been the minimum fire to stir the marshmallow until the marshmallow has just melted and formed a clump, and there are no particles to turn off the fire , and then there is no need to fire again; âš ï¸ At this step, the marshmallow must be in a clump state, not a brushed state, and cannot be fried;
âž• 35 grams of baking milk powder, 15 grams âž• of desiccated coconut powder, stir with a spatula until you can't see the dry powder;
âž• 160 grams of small gourd biscuits, just stir a few times with a spatula, wrap all the biscuits tightly in the marshmallow, âš ï¸ do not use force, and stir gently;
âž• 40 grams of pistachios, 40 grams âž• of cranberries, wear gloves and use the technique of pulling and folding to evenly wrap all the nuts in the marshmallow, âš ï¸ and the force should be gentle;
Put it into the mold, use the scraper to finish the surroundings, gently press it with the palm of your hand, âš ï¸ the strength should be gentle, and both sides should be compacted. (âš ï¸ In places with low temperatures, you can put them at room temperature for two hours, and in places with high temperatures, it is best to put them in the refrigerator to freeze and set)
When the time is up, take out the snowflake cake, and after demolding, sprinkle a small amount of baking milk powder âž• and cocoa powder on both sides with a sieve, and the ratio of 1:1 is good;
Cut it into pieces according to the extruded traces, and finally cut it in half, a total of 30 pieces;
Then seal it in a snowflake crisp packaging bag and store it for half a month, or freeze one ï¸;
If you don't like sweets, you can make this snowflake crisp, which is not sweet at all, and has a faint bitter taste of coffee, which is really super delicious.