Chocolate and Almond Bear Paws
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 12 h. 50 min.
Ready in
Calories:
3250
calories
Calories
Nutritional values
1 baking sheet contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,250 cal. | (155 %) | ||
| Protein | 87 g | (89 %) | ||
| Fat | 177 g | (153 %) | ||
| Carbohydrates | 328 g | (219 %) | ||
| Sugar added | 307 g | (1,228 %) | ||
| Roughage | 48.1 g | (160 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 68.5 mg | (571 %) | ||
| Vitamin K | 7.5 μg | (13 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 26.5 mg | (221 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 154 μg | (51 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 4,580 mg | (115 %) | ||
| Calcium | 341 mg | (34 %) | ||
| Magnesium | 964 mg | (321 %) | ||
| Iron | 43.9 mg | (293 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 13.1 mg | (164 %) | ||
| Saturated fatty acids | 39.2 g | |||
| Uric acid | 103 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 328 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 125 grams Dark chocolate
- 250 grams almonds
- 3 egg whites
- 250 grams sugar
- ½ tsp cinnamon
- 1 pinch ground cloves
- 1 pinch ground Cardamom
- 2 Tbsps cocoa powder
- ½ tsp grated Lemon peel
Preparation steps
1.
Chop the chocolate. Mix the almond and chocolate, and finely grind together in the food processor.
2.
Beat the egg whites until stiff, sprinkle the suagr gradually and continue beating until the mixture turns white and shiny.
3.
Mix the chocolate-almond mixture with the spices, mix in the cocoa and lemon zest, and fold into the egg white mixture.
4.
Form walnut-sized balls out of the mixture using a spoon.
5.
Place the balls into sweetened bear paw molds and press, release from the molds and place on a baking tray lined with baking paper. Allow to dry overnight.
6.
The next day, bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for about 15 minutes. Then allow to cool on a wire rack.
