Recipes

Ingredients: - 1/4 cup of CULTO cocoa powder - 3 pitted dates - 1 can of coconut milk - 1 package of double chocolate cookies - 1 package of chocolate chip cookies   Preparation: Blend the ingredients (except the cookies) and freeze in cubes. Once frozen, add the cubes to a blender or food processor and pulse until smooth. Then add the cookies, and pulse again until everything is combined. Serve your ice cream and add more cookies as a topping.

Ingredients: 1 bar of 80% cocoa chocolate with Jamaican salt Culto Raspberries. Peanut butter. Preparation: Wash your raspberries very well Fill them with peanut butter and refrigerate. Melt the Culto chocolate bar in a bowl until it becomes liquid. Take out your raspberries and, using a toothpick, dip them to cover them in chocolate. Place on a tray lined with waxed paper and freeze again for 15 minutes. Ready, you can enjoy a healthy snack.

Ingredients: 1 bar of 80% cocoa chocolate with almonds CULTO 1 cup of oatmeal 1/4 cup of A de Coco original vanilla coconut milk. 1/2 cup fresh strawberries 1/2 cup Greek yogurt 2 teaspoons vanilla extract Sweeten to taste 1 pinch of salt 1-2 tablespoons of coconut oil Preparation: Add the oats, strawberries, yogurt, vanilla extract, a pinch of salt, milk, and sweetener to taste to the blender. Blend. In a glass, serve chopped strawberries at the bottom and serve the oatmeal. Then, melt half a bar of Culto 80% cacao chocolate with almonds with coconut oil, then cover the...

Ingredients: 1 bar of 70% cocoa chocolate with honey Culto Cacao Nibs Culto Mango Slices Strawberry slices Cereal flakes Praline sesame seeds Preparation: On a tray with waxed paper, add the mango and, around it in a flower shape, the strawberry slices. Add a little cereal on top. Then, melt the 70% cocoa chocolate with Culto honey. Add it on top and before it cools, optionally add cocoa nibs and candied sesame seeds. Place in the freezer for 30 minutes and enjoy!