Cocoa recipes

Yacoa®-Cookies

Ingredients:

250 g spelled flour (type 630) 
5 g baking powder1 teaspoon salt
250 g butter260 g raw cane sugar
2 eggs 
150 g Yacoa® (cocoa nibs with yacon syrup) 

Preparation:
  1. Process all the ingredients into a dough. 
  2. Bake Cookies at 180° C (top / bottom heat) in the preheated oven for approx. 20 minutes 
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Used backtotheseeds products

Yacoa

Chocolate raspberry cake cups

Ingredients: 

6 eggs 
120 g raw cane sugar 
120 g margarine or butter 
1 pack vanilla sugar 
150 g spelled flour (type 630) 
40 g cocoa powder 
1 tsp baking powder 
500 g cream 
2 pack cream stiff 
Raspberries, Yacoa 

Preparation: 
  1. Beat the butter, sugar and eggs until fluffy. 
  2. Mix the remaining ingredients and stir into the sugar-butter-egg mixture. 
  3. Pour the batter into the greased cake cup shape and bake for approx. 15 minutes on top and bottom heat.
  4. Whip the cream together with the whisk.
  5. First fill the troughs about 2/3 with raspberries
  6. Spray a cream topping 
  7. Decorate with raspberries and yacoa 

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