• 170g Schär Pattiserie
• 70g Alsan
• 80g deodorized coconut oil
• 120g powdered sugar
• 60g cocoa powder
• 3 tbsp aquafaba
• almonds and strawberry jam

Mix dry ingredients well. Add fats, mix well. Add aquafaba, mix. Wrap and let rest overnight in the fridge. Divide into 12g chunks, shape, bake at 160C for 12 minutes, until firm. Decorate with jam and almonds.