Recipe by Marie Rousset Communication manager Sol Semilla, Plant-based cuisine chef
Preparation: 3 min.
For 1 cup
- 30 ml (about 3 tbsp) of yacon syrup
- 20 ml (about 2 tbsp) of raw cocoa powder
- 20 ml of water (about 2 tbsp.)
- 1 pinch of salt
- Option : for a creamier sauce, add 1 to 2 tbsp of hazelnut or white almond puree
- Simply energetically mix the ingredients below….
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The coulis goes perfectly with our toast, our brioches, our desserts, our yogurts and compotes.