Raw chocolate yacon & hazelnuts

Posted on2 Years ago by Marie Rousset 1104

Raw crunchy chocolate with hazelnuts, nibs & yacon syrup

Recipe by Marie Rousset, Community manager & vegan cheffe.

Resting time : 2 hours

For 15 chocolates squares or 2 chocolate bars

STEP 1 : INGREDIENTS

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250 g of raw cocoa paste(100% criollo variety)
25g of raw cocoa butter
5 tbsp. of Yacon syrup, coconut syrup or sugar
1 cup of Raw cocoa nibs
Whole or crushed hazelnuts (raw or toasted if you prefer)

STEP 2: RECIPE

Put the raw cocoa paste & butter to melt in a bain-marie, once you get a smooth texture, add the syrup of your choice, yacon syrup has a lowest IG - 40/100 and finally hazelnuts - instead you can throw some aguyamanto (inka) berries for example.

Stir well so that every hazelnuts are covered and add the raw cocoa nibs.

Pour into molds (ice cubs trays ) or over a tray and let it get colder at room temperature for 30 minutes, then place them in the fridge for 2h approximatively.

Try to modify the recipe as you wish, with ingredients you love : such as shredded coconut, puffed rice, goji berries ...!

Tag: cocoa, chocolate, sugarfree, low IG, raw cocoa, hazelnuts, nibs, yacon

Organic Raw Criollo Cocoa - Chips - 250g - BDD 11/2023

30 reviews

€9.90 (tax incl.)

Native to the Amazon, Criollo cocoa is a rare cocoa (1% of world production) recognized for its taste, nutritional and aromatic qualities. These beans, from this original variety, are processed at minus 45°C, thus preserving its famous nutrients.

Saupoudrage