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Bruns de Bâle

Its Christmas time. And with that it is also time to sit down with your friends, family or even alone and start to backe some delicious and totally healthy treats. These nut filled protein bombs will let you experience Christmas not only through your eyes but also through your mouth. We hope you will have as much fun remaking them as we had backing (and eating) those Christmas treats.

Season: Winter

Total Time:

Ingredients (for 4 people):

  • 250 g ground almonds

  • 200 g sugar

  • 3 tbsp. flour

  • 0.5 tsp. cinnamon

  • 1 tsp. clove powder

  • 1 pinch of salt

  • 250 g vegan dark chocolate

  • 0.75 dl water, cold


  1. Mix almonds, sugar, flour, cinnamon, clove powder and salt in a large bowl.

  2. Chop the chocolate finely, place in a thin-walled bowl and place over a simmering water bath without letting it touch the water. Melt the chocolate, smooth it out, let it cool a little, add to the dry ingredients with the cold water, and form the dough into a ball.

  3. Roll out the dough in portions to approx. 1 cm thickness on a piece of sugar or in a slit plastic bag and remove from the work surface with a spatula. Cut out various shapes with a cookie cutter, dipping it regularly in sugar, and place on two baking sheets lined with baking paper. Leave to dry for approx. 6 hours or overnight at room temperature.

  4. Preheat oven to 220°C.

  5. Baking time: approx. 5 minutes per tray in the middle of the oven. Remove, let cool slightly, let the Basel browns cool on a rack.

Nutritional values per piece: 95 kcal | 5g fat | 2g protein | 9g carbs

CO2 emissions per portion: 121g

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