Ingredients:
- 150 gr Raw Hazelnuts
- 100 gr Puree Prepared with Green Banana Flour
- 20 gr Sugar-Free Dark Chocolate
- 1 Tablespoon Cocoa
- 1.5 – 2 Tablespoons Honey (you can determine the ratio according to your taste)
Preparation:
- Roast the raw hazelnuts in a 180-degree oven for 10-15 minutes. After roasting, peel the shells by rubbing them with a towel. Crush your hazelnuts in a blender until they reach a puree consistency.
- Add the green banana puree and continue mixing.
- Melt the chocolate using the bain-marie method and add it to the mixture.
- If your mixture is too solid, you can add up to 2 tablespoons of water. Add the cocoa.
- Finally, you can add the honey according to your taste.
- After blending all the ingredients in the blender, your cocoa hazelnut cream is ready.
- Puree made with green banana flour
Ingredients:
- 50 gr Saledo Green Banana Flour
- 250 ml Water
Preparation:
- Mix green banana flour and water in a saucepan until it thickens.
- You will see that it thickens and thickens instantly.
- Put it in a bowl to cool and stir occasionally.
- If you keep this puree in the refrigerator, you can observe that it thickens even more.