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MMEIST99
Coconut plum bar with coffee 'jamaica'
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Ingredients
Directions
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Melt all chocolate, butter, honey and cream au bain-marie.
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Mix the prunes, walnuts and long fingers through the chocolate mixture. Line the mold with baking paper and scoop the mixture into the mold. Sprinkle with 2 tablespoons of coconut.
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Put in the refrigerator for at least 30 minutes to cool down and then cut into strips.
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Divide the rum over 4 firm glasses and pour the hot coffee on it.
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Garnish with the whipped cream and sprinkle with the rest of the coconut and a dash of nutmeg. Serve with the coconut plum handles.
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Nutrition
885Calories
Sodium0% DV0g
Fat94% DV61g
Protein20% DV10g
Carbs22% DV65g
Fiber0% DV0g
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