Tag: Recipes with Cocoa

Today, we share with you the chocolate mousse recipe that he has prepared for us Herbivore Chronicles. You have used our pure cocoa and our chocolate with 65 % of cocoa and, for a different recipe, he has made this mousse with tofu! Let's see what ingredients you need and the step-by-step instructions.

Ingredients

• 1 block of tofu (preferably not firm)
• 3 tablespoons of our pure cocoa
• 60 grams of chocolate with 65 % cocoa (as @Herbivore Chronicles says, you can increase the cocoa concentration if you like it more bitter).
• 2 tbsp. agave syrup 
• 1 pinch of salt
• 1/2 tsp. vanilla essence (optional)
• 4 tbsp. soya cream or vegetable drink

Step by step

4. Chop the chocolate, put it in a microwave-safe bowl and melt it in 30-second intervals, stirring between each interval until it has melted. You can also melt it in a bain-marie.
5. Place the tofu, cocoa, agave syrup, salt, vanilla essence and soya cream together with the melted chocolate in a food processor and blend, stopping to scrape down the sides of the processor to mix evenly.
6. Taste and adjust sweetness if necessary.
7. Refrigerate and, when it is cool, it is ready to eat. You can decorate with grated chocolate and soy cream.

Have you got it? Show us the result of your chocolate mousse recipe and enjoy!

Today we bring you a recipe for a pure cocoa and hazelnut cream proposed by @molsa.bio. This is a vegan and gluten-free custard, perfect for a snack. To prepare it, she has used our pure cocoa and the mascobado sugartwo products that you can find in the shop online.

Get all the ingredients and follow the step-by-step instructions below to prepare this simple recipe.

Ingredients

• 80 g roasted hazelnuts
• 4 tablespoons extra virgin coconut oil
• 40 g of pure cocoa AlterNativa3
• 2 tablespoons of AlterNativa3 sugar
• 120 ml rice drink

Step by step

This recipe has only one step. Put the toasted hazelnuts, coconut oil, pure cocoa, mascobado sugar and rice drink in a blender. Then blend until you have a homogeneous and pure cream, a cocoa spread.

As you can see, this recipe is very easy to make. If you like, you can add some dates or a little vanilla or cinnamon powder to give it a special touch of flavour. An ideal vegan and gluten-free recipe for healthy snacks.

Do you already have your cocoa and hazelnut spread? Show us the result in Instagram, Twitter o Facebook!

It's already October! And if you like recipes with cocoa, you're sure to love hot chocolate at this time of year. Today we bring you a recipe for @gerarddms. You have used the AlterNativa's hot chocolate3 to prepare a perfect hot drink for when the colder days arrive.

This simple recipe won't take you long. Find out what ingredients you need and how to prepare it step by step.

Ingredients

• 500 ml oat drink
• 5 tablespoons of AlterNativa's hot chocolate3
• 2 teaspoons of pure cocoa with orange and cinnamon by AlterNativa3 

Step by step

1. The first step is to dissolve the hot chocolate in the oat drink. To do this you will need to bring it to the boiling point to achieve the desired consistency.
2. The second and final step is to add the pure cocoa with orange and cinnamon to give your hot chocolate a special touch. The sweetness of the cinnamon and the acidity of the orange will make your drink more aromatic.

Oat drink is optional. You can use milk or your favourite vegetable drink if you prefer.

As you can see, this is a simple recipe perfect to accompany your autumn and winter days. Have you got your hot chocolate ready? Don't forget to share the result on our Instagram, Facebook y Twitter.

And remember that on our blog you can find more recipes with cocoa and other step-by-step preparations that you will love.

Today we bring you a delicious recipe from the hand of @amandamontiel For the sweet tooth in the house, cocoa biscuits with Superfoods. A quick and easy-to-prepare recipe, with which you can enjoy not only the authentic taste of cocoa but also the benefits of Superfoods.

INGREDIENTS

1 cup almond flour

1/4 cup pure cocoa powder with maca and ginger

3 tablespoons liquid coconut oil

2 tablespoons agave syrup

STEP BY STEP

1. Mix everything well in a bowl until a homogeneous mass is obtained.
2. Make a ball and place it in the middle of two pieces of parchment paper (one on top and one on the bottom).
3. Use a rolling pin to roll out the dough (on the parchment paper). We don't want them to be too thin, but don't make them fat, as we know each other!
4. Remove the parchment paper and with the help of a pastry cutter, make the biscuits. I have used a star-shaped mould but you can use whatever you like.
5. Remove the remaining dough from around the cut biscuits and set aside.
6. With the oven preheated to 160ºC, place the biscuits in the oven. They will take about 8-10 minutes to bake.
7. In the meantime, with the leftover biscuit dough, make a ball again and repeat the same procedure: put in between two pieces of parchment paper, roll out with the rolling pin and cut the dough with the biscuit mould and bake.

Another option is to take the dough and make little rounds with your hands, place them on a piece of parchment paper and flatten them with the palm of your hand. They are not star-shaped but they are just as tasty!

Find out about the benefits of superfoods with our cocoa.

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