- 100 g white chocolate
- 1⁄2 Tonka bean (alternative: pulp of a vanilla pod)
- 200 g almonds
- 100 g coconut flakes
Briefly stir in the coconut flakes, melt the chocolate in a bain-marie, add the grated Tonka bean or the pulp of a vanilla pod and mix the almonds into the chocolate.
Place the coconut flakes and almonds in an airtight Lock-Eat jar, shake the ingredients well and place the resulting almonds on a baking tray lined with baking paper.
Store in the refrigerator.