Recipe by @Marie_Shaktini , quality, communication & culinary development manager @Sol Semilla.
Preparation : 20 min.
Preparation : 1h to 1h30 min.
For a dozen mini bounty:
STEP 1: INGREDIENTS
- Raw Chocolate Topping
- 3 tbsp. of yacon syrup
- 1 tbsp coconut oil
- 90 g of raw cocoa paste
- Coconut base
- 6 to 7 tbsp grated coconut
- 3 tbsp coconut milk
- 1/2 banana
- 1 tbsp. white almond puree
- 3 tbsp. of yacon syrup
- 1 tbsp coconut oil
- 1 tbsp of yacon powder
- 3 drops vanilla extract (alcohol-free)
- Optional : 1 tbsp of lucuma or 1 tsp of carob , toppings: grated coconut, raw cacao nibs
STEP 2: RECIPE
Mix the grated coconut, coconut milk, almond puree, 1 tbsp coconut oil, 3 tbsp yacon syrup , banana, carob and yacon powder .
Spread the dough to about 3 cm high on a baking sheet using a square stainless steel mold without a bottom or form a rectangle/square by hand (it holds quite well) and place in the fridge for at least 30 min. or 15 min. in the freezer until the square sets.
Meanwhile, in a bain-marie, melt the raw cocoa paste with 1 tbsp of coconut oil, once melted, mix 3 tbsp of yacon syrup .
Take out the square or rectangle, cut out squares of approximately 4x4cm
Place them on a rack (remember to do this over a container or baking sheet to collect any chocolate that has leaked)
Pour the chocolate over the squares, wait 10 minutes before placing back in the fridge for 1 hour.
