Very easy spring & pink cariocas in 10 minutes, with fresh strawberries, tahini and pistachios that are naturally gluten-free.
Wash the strawberries and pat them dry with paper towels and chop them finely on paper towels to absorb most of the liquid.
Mix the strawberries with the almond flour and set aside.
In a bain-marie (*see tips for utensil to use) melt the white chocolate well.
Then add the tahini add vanilla extract and mix well until is smooth. Move bain-marie from heat.
Finally add the pistachios and the mix with strawberries and almond flour. Mix well.
Pour into small silicone molds and and add the remain pistachios on top.and add the remain pistachios on top.
Place them in the refrigerator for 4-6 hours to cool and chocolate stabilized and they are ready! We can also place them in the freezer for a couple of hours in between the hours of the refrigerator.
Servings 0