Naturya Organic Cocoa Nibs

These cocoa beans are perfect for making smoothie bowls, porridge or cake as well as many other dishes! The beans are hand-harvested from Peruvian plantations and are gently dried in their shells. The shells serve as a protective layer during transport.

• The cocoa beans are de-shelled and roasted to create tasty crunchy cocoa nibs.

Recommended use:

• A teaspoon (= 5g). The delicious cocoa nibs can be eaten as is, or can be used as an addition to smoothies or used for baking or as a topping for toast or sweets.

Almond Filled Chocolate Biscuits Recipe:

Ingredients:

• 200g Naturya coconut oil
• 225g coconut sugar
• 2 eggs
• 175g flour (gluten-free)
• 175g Naturya Fairtrade cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon soda
• 1/2 tsp salt
• 75g Naturya Cocoa Nibs

Ingredients for the filling:

• 85g almond butter
• 85g Naturya Fairtrade cocoa powder
• 40g agave syrup

Preparation:

Mix the coconut oil and coconut sugar well in a blender or by hand. Then add the eggs. Next add the flour, Naturaya Fairtrade cocoa powder, baking soda, soda, salt and Naturaya cocoa nibs. Mix the dough well and let it rest in the fridge for one hour.

In the meantime, mix the almond butter with the cocoa powder and agave syrup. If the mixture is too firm, a little water may be added until a smooth dough forms.

Take the batter out of the fridge and form golf ball-sized biscuits. In the middle, make a small well and add a teaspoon of the filling in the middle. Close the sides around the filling and press a bit flat, then place on a baking sheet. Bake in a preheated oven at 170 ° C for about 9-12 minutes.