Recipes

Ingredients: 1 bar of chocolate 70% Culto cocoa 4 rice cakes 2 tbsp peanut butter 1/4 cup maple syrup Easter egg mold Preparation: Cut the 70% cacao Culto chocolate bar into pieces and melt in a double boiler. Place in the egg mold to make the chocolate coating. On a plate, break up the rice cakes and add the peanut butter and maple syrup. Mix. Fill the eggs with the rice cake mixture and then cover with melted chocolate. Refrigerate for 30 minutes. Remove and unmold each egg. Everyone will love it!

Ingredients: 1 or 2 tbsp Culto cocoa powder 1 cup of vegetable milk 1 cup of cherries 3 walnuts 1 tsp chia seeds Culto cocoa nibs Preparation: Pit your cherries. Add all ingredients to the blender Add ice if desired, mix. Serve and garnish with Culto cocoa nibs. You'll love it!

Ingredients: 1 bar of organic chocolate 90% cacao Culto 2 ripe bananas, mashed 2 eggs 1 tsp vanilla 1 cup of rolled oats 1/2 cup oat flour or whole wheat flour 1/4 cup sugar (or sweetener of your choice) 1 tsp baking powder Raspberries Preparation: Mix all the ingredients in a bowl Refrigerate the mixture for 30 minutes until it is manageable. Then, make balls of the dough and place it on a baking tray lined with waxed paper. Bake for 15 minutes at 180 degrees Celsius Let it cool for about 15 minutes, then enjoy. You'll love it!

Ingredients: 1 tbsp Culto cocoa powder 3 tbsp chia seeds 1 tbsp chocolate or vanilla protein 1 tbsp almond butter 3/4 cup of vegetable milk Cherries Cult Cacao Nibs Preparation: In a glass or jar, add chia seeds, protein powder, cocoa powder, almond butter, and milk and mix until combined. Let it thicken in the refrigerator for at least 30 minutes or overnight. Stir again to mix and break up any lumps before serving. Top with chopped cherries and cacao nibs for extra flavor. And that's it!