Recipes

Christmas Pines Ingredients: 2 chocolate bars 80% CULTO cocoa Grated coconut without added sugar Whole strawberries Sliced ​​almonds Thin flag sticks Preparation: Insert the strawberries into the flag stick without going completely through them. Add the sliced ​​almonds to the tempered chocolate. Once covered with almonds, completely cover the shape with the chocolate. In a processor, grind the grated coconut to make it finer. Let it harden a little and before it finishes, sprinkle with the grated coconut as if it were snow. Enjoy this magical experience!

Santa Brownie Cups Ingredients: ⅓ cup unsweetened cocoa powder CULTO ½ bar of chopped CULTO 80% cocoa chocolate 1 cup almond butter 1/2 tbsp coconut oil ⅓ cup maple syrup ¼ cup coconut sugar 1 tsp vanilla extract 2 eggs 1/2 tbsp coconut flour ½ tsp baking soda ⅛ tsp salt For the glaze: ¼ cup softened butter 1 cup powdered sugar ½ tsp vanilla extract 2-4 tsp coconut milk 22 strawberries, stems removed Preparation: Preheat oven to 350°F. And prepare your muffin pan that will shape your brownies. In a large bowl, combine the almond butter, coconut oil, maple...

Hot Chocolate Cult Ingredients 1 bar Cult flavor to taste 1 tbsp Culto cocoa powder 1 cup unsweetened oat milk 1 monk fruit cd 1/2 tbsp cornstarch Preparation: Add the oat milk along with the other ingredients in a saucepan over medium heat. Mix constantly. Once it starts to bubble, you can turn off the pot. Serve with whipped cream and more grated Culto chocolate.

Christmas alfajores Ingredients: 2 yolks 6 tbsp ghee ½ cup monk fruit glass 1 ¾ cup almond flour ¼ cup coconut flour 1 tbsp vanilla 1 tsp baking soda 1 tsp salt For the filling: 1 bar of chocolate 80% Cult 1 tablespoon coconut oil Process: Preheat oven to 325F. Add the powdered sugar and ghee to the mixer glass. Beat on low speed until creamy. Add the yolks and vanilla and beat lightly. Add the flours, baking soda and salt. Beat until everything is well incorporated and a dough forms. Add a little coconut flour on a surface and...