- 20 gr Room temperature egg whites
- 37 gr Sugar Powder
- 63 gr Almond Flakes
- 20 gr Chopped Cashews
- 20 gr PumpkinSeeds
- 1 tsp ladame in vanilla paste
- A pinch of Seasalt
70% Dark Chocolate Krakakoa melted to taste (tempered)

Preheat the 150C oven with both top & bottom heat. Apply silicone muffin pan (or cover baking pan with baking paper + oil). Beat the egg whites until foamy. Add all ingredients other than chocolate and stir well. Flatten thin on a baking sheet. Bake 12-15 minutes until the almonds are browned. Leave it on the cooling rack until it's set but keep it warm, then remove it from the baking sheet and leave it to room temperature. Spread evenly with 2 teaspoons of melted chocolate and spread evenly. Leave until the chocolate set is perfect.