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Chocolats crus à la noisette & sirop de yacon

Raw chocolates with yacon syrup

Raw hazelnut chocolates, raw cacao nibs & yacon syrup

Recipe by Marie Rousset , communications manager at Sol Semilla, plant-based cuisine chef.

Rest : 2 hours

For approximately 15 raw chocolates or 2 bars/plates

STEP 1: INGREDIENTS

  • 250 g of Raw cocoa paste (1 bag)
  • 25g of raw cocoa butter
  • 5 tbsp. Yacon Syrup , sugar or coconut syrup (taste and add more sugar if desired)
  • 1 handful of Raw Cacao Nibs
  • Hazelnuts (whole or crushed) raw or roasted

STEP 2: RECIPE

Melt in a bain-marie the dough and the butter Once the mixture is smooth, add the yacon syrup (this syrup has a GI of 40/100) and hazelnuts (add dried berries like aguyamanto berries) For example).

Mix well quickly so that the latter are well covered and add the raw cocoa nibs .

Pour onto a plate or into your molds and leave to set at room temperature then for a few minutes (1 to 2 hours) at the bottom of the fridge.

Have fun modifying the recipe as you wish, grated coconut, peanuts, walnuts, berries of your choice!

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Recipe products

Organic Raw Criollo Cacao - Nuggets

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