Raw white chocolates filled with maca, carob & hazelnuts

STEP 1: INGREDIENTS

For coating

• 80g raw cocoa butter melted in a bain-marie
• 1 tbsp coconut oil
• 1.5 tbsp agave syrup
• 3 pinches of vanilla powder
• 1/2 tsp of maca
• Optional: 3 heaped tbsp of raw cacao nibs

For the melting heart of superfoods

• 6 pitted dates
• 1 tsp almond paste
• 2 tsp hazelnut puree
• 2 tsp hazelnuts (raw or toasted)
• 1 tsp of carob
• 1 tsp of maca
• 1 small teaspoon of spices of your choice (cinnamon, ginger, vanilla, tonka, etc.)
• 1 nice pinch of fleur de sel

STEP 2: RECIPE

Prepare the ganache

• Mix all the ingredients together (after rehydrating the dates for 30 minutes if they were too dry). Depending on the molds (if you don't have molds, ice cube trays are practical) use, shape rectangles, balls or cubes.
• At this stage, if you want to add toppings such as raw cocoa nibs or crushed hazelnuts, place them at the bottom of the molds before adding the dough on top and leave to set for at least 30 minutes in the refrigerator.

For the white chocolate coating

• Melt the raw cocoa butter and coconut oil in a bain-marie with the vanilla and maca (passed through a sieve otherwise it will clump). Stir from time to time, add the agave syrup and mix again.
• Pour the mixture equally into the molds until the ganache is covered.
• Refrigerate for at least 2 hours.
• Unmold and consume within 48 hours.

Marie's recipe can also be made with cocoa paste (instead of raw cocoa butter) for dark chocolates!