Recipes

Ingredients: 2 pitted dates 1 frozen banana ½ avocado 1 tbsp of hazelnut cream with organic Culto cocoa 2 tbsp Culto cocoa powder 1 cup of coconut milk Ice Culto cocoa nibs Preparation. Put the ingredients in the blender, along with your hazelnut spread with organic cocoa and Culto cocoa powder. Blend and serve in a glass. Decorate with your Culto cocoa nibs. Ready, enjoy!

Ingredients: 1/2 cup unsweetened natural yogurt. 2 tbsp of hazelnut cream with organic Culto cocoa Pretzels Strawberries Grapes Decorate with your favorite topping Preparation: Mix the yogurt with the hazelnut cream and Culto organic cocoa. Serve in a deep plate, and place the fruit around it on a larger, extended plate. You can put those fruits, or whatever you prefer. Garnish the dip with caramel, almonds, or granola. Ready, dip your favorite fruit!

Ingredients: 1/3 cup Culto cocoa powder 1/3 cup almond cream with organic Culto cocoa 1 cup of 80% cacao chocolate chunks with golden berries Culto 1/4 cup vegan butter 1/2 cup coconut sugar 1/2 cup unsweetened applesauce 1/2 cup almond milk 2 tsp baking powder 1/2 cup almond flour 1/4 cup gluten-free all-purpose flour Ganache: 1 cup of 80% cocoa chocolate pieces 2 tbsp coconut oil 1 tbsp almond milk Preparation: 1. In a bowl, combine all the ingredients for the brownies, such as the cocoa powder, almond cream with organic cocoa, and your Culto 80% cocoa chocolate with golden...

Ingredients: Macadamia cream with organic cocoa Culto Puff pastry Egg yolks for varnishing Monkfruit glass Preparation: Stretch the puff pastry very well on a flat surface. Add the macadamia cream with Culto organic cocoa and then cover with more puff pastry. Cut the stars for the tip and then strips of approximately 1 cm to form the trees. Curl the puff pastry and secure with toothpicks to form the Christmas tree. Brush the puff pastry with the egg yolks to give it more color. Bake at 180°C for 15 minutes, then let cool and decorate with monkfruit glaze. And that's...