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Praline with carob flour

Ingridients:

- 150g hazelnuts

- 250g dates

- 250ml coconut milk

- 2 tbsp. Coconut oil, melted (optionally)

- 60g Cocoa

- 20g carob flour

- 1/2 tsp. vanilla

- Sea salt

- 70g Agave - Maple syrup

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Method

  1. Put the dates into the blender and grind until it becomes ointment.
  2. Roast the hazelnuts in a pan for 8-10 minutes at moderate temperature. Mix continuously. If the hazelnuts have not peeled, after they are roasted, let them cool for a while and then rub the peel with our hands.
  3. Place the roasted hazelnuts in the blender. Grind the roasted hazelnuts to get their oils out. You will need to open the blender and collect the pulp from the walls. 
  4. Add all the remaining ingredients and mix for 1-2 minutes until mix be homogeneous. We test and add more agave syrup or any sweetener you prefer. Keep in the fridge


Tip:

- We can only use Agave - Maple syrup or only cocoa or find the balance of these materials according to your taste