Recipes

Ingredients: 2 tbsp Culto cocoa powder ⅓ of a 70% cocoa chocolate bar with honey 1/2 cup of milk of your choice. 1 egg. 1/2 cup of oats. 1/2 tsp baking powder. 1 candy cane. Preparation: Blend all the ingredients except the chocolate and candy cane. Blend until you get a chocolatey mixture. Pour into a microwave-safe mold and add the chocolate and chopped candy cane. Cook for 3 minutes and it's ready! Enjoy a quick and delicious mugcake.

Ingredients: 1/4 cup Culto cocoa powder 2 cups gluten-free all-purpose flour 1/2 cup coconut sugar 1/2 cup butter 1 cup of vegetable milk 2 eggs 2 tbsp melted coconut oil 1 tsp baking soda 1 teaspoon baking powder 1 tsp ground ginger 2 teaspoons of cinnamon 1/4 tsp ground cloves 1 teaspoon vanilla extract For the glaze: 8 oz dairy-free cream cheese 2/3 cup monk fruit glass 1 teaspoon vanilla extract 2-3 tbsp of vegetable milk Preparation: In a bowl, combine all the dry ingredients and sift to obtain a smooth texture. In another bowl, mix the wet ingredients and...

Ingredients: 130g of Culto organic 80% cocoa chocolate ½ cup unsalted butter ¼ cup + 3 tablespoons pumpkin puree ½ cup light brown sugar ¼ cup granulated sugar ½ teaspoon vanilla 1 cup + 1 ⅓ tablespoon of all-purpose flour ¾ cup of rolled oats ½ teaspoon of baking soda ½ teaspoon baking powder ½ teaspoon of salt 1 teaspoon pumpkin spice Preparation: In a small saucepan over medium heat, brown the butter. Stir occasionally until it turns amber. Transfer the browned butter to a medium bowl and place it in the freezer for 5 minutes to chill. Meanwhile, prepare...

Ingredients Brownie base (optional) 100g of chopped 70% cocoa chocolate sweetened with Culto honey 80 g of butter 100 g white sugar 30 g of brown sugar 2 eggs 15 gr of Culto cocoa powder 80 gr of flour pinch of salt For the filling 180g of chopped 70% cacao Culto dark chocolate 230 g of whipping cream 500 gr of cream cheese 130g refined sugar 4 eggs 1 tsp vanilla 10 gr of Culto cocoa powder 10 gr cornstarch pinch of salt . Procedure: *preheat oven to 230 degrees C Line an 8-inch pan with baking paper (I recommend...