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!
