BioCultura Barcelona 2019 recipes

3 irresistible recipes that we will present and prepare at BioCultura Barcelona 2019Put on your apron, take paper and pencil and write down!

Nutella with cinnamon and orange recipe

Ingredients you will need:

200 g roasted and peeled hazelnuts

15-20 g of pure cocoa with cinnamon and orange

4 Medjool dates

120 g vegetable hazelnut drink

1 teaspoon vanilla, liquid or powdered

Preparation:

1. Grind the roasted hazelnuts in a food processor to a creamy spread.
2. Add the pure cocoa with cinnamon and orange, the vegetable drink and the vanilla and mix well.
3. Add the pitted dates and blend until well incorporated.
4. Store in a glass jar in the refrigerator.

Spiced cocoa ice cream recipe

Ingredients you will need:

4 ripe bananas, frozen

40 g of cocoa with chai spices

40 g unsweetened vegetable almond drink

25 g almond cream spread

Preparation:

1. The night before, peel the bananas, cut them into medium-sized slices and freeze them.
2. The next day, in a powerful blender, blend the frozen bananas with the pure cocoa with chai spices, the vegetable drink and the almond cream until a homogeneous texture is obtained.
3. Serve the ice cream with the toppings desired. If, due to friction, it has become quite crumbly, store it in the freezer for a few hours before serving.

Cacao, maca and ginger truffles with almond crisp recipe

Ingredients you will need:

150 g hazelnuts or almonds

70 g carrot

6 Medjool dates

20 g of extra virgin coconut oil

20 g pure cocoa with maca and ginger

Ingredients for the topping:

120 g dark chocolate 85%

Almond croquant

Preparation:

1. In a food processor, grind the hazelnuts or roasted almonds with the carrot (peeled and chopped) to a paste as finely ground as possible.
2. Add the dates, coconut oil and pure cocoa with maca and ginger and continue blending for a few seconds until well incorporated. Keep the dough in the fridge for 1 hour.
3. Once cooled, roll into medium-sized balls and set aside.
4. Melt the chocolate in a bain-marie and dip the balls, one by one, with the help of two forks to drain off the excess coating. Place them on a non-stick surface.
5. Top with almond crisp.

- 09-05-19