This hot chocolate is comforting, rich in healthy fats from nuts and cocoa butter, with a high content of bioavailable calcium and also contains maca. Maca is a plant that comes from Peru, grows at high altitudes and stands out for having properties that increase fertility and improve libido. It is also very energizing, helps increase strength and endurance, and improves sports performance. Discover this new recipe for hot chocolate with healthy cream.
Hot chocolate with healthy cream
For the hot chocolate
Ingredients
- 1 cup cashews, soaked for at least two hours
- 5 tablespoons raw cocoa powder
- 3 tablespoons coconut sugar
- 1 teaspoon stevia powder
- 50g cocoa butter
- 600g almond milk
- 3 tablespoons of maca powder
Procedimiento
- Melt the cocoa butter in a water bath, using a gentle temperature so that it does not overheat.
- Once the butter has melted, place all the ingredients in the mixer glass starting with the liquids.
- Process until you obtain a creamy mixture without lumps. If you like it less thick, you can add a little more milk.
- Transfer to a saucepan and heat gently until lukewarm.
About the cream
This cream is made with the leftover liquid from boiling the legumes.
Important note: The liquid from legumes that come already cooked and are sold in glass containers is not useful, since these usually contain salt to help preserve the legumes and the cream would be salty. Furthermore, when packaged legumes are not organic, they contain chemical additives that we should avoid.
The right legumes
We can make the cream from any legume, but my personal recommendation is to opt for white beans, which are more alkalizing than chickpeas and have a lighter color than lentils, so the appearance and color of the cream is even better!
Ingredients
- 100 ml of the water resulting from boiling the legumes.
- 1 teaspoon stevia powder
Procedimiento
- Soak the legumes for 8 hours before cooking. This step is important because with it we will not only reduce the cooking time of the legumes, but we will also eliminate saponins, substances that prevent the absorption and assimilation of the nutrient or nullify its effect.
- After that time, discard the soaking water and rinse the legumes well.
- Boil the legumes over low heat.
- Once they are cooked, separate the legumes from the excess water and let them cool.
- Transfer the water to a large bowl, which allows you to place the rods in it.
- Beat with the whisk and when it starts to whip, add the stevia.
- Keep beating until you get the texture in the photo. You will know that the cream is ready when peaks of cream form when you remove the whisk. It will take a while, it will depend on the power of your mixer (it took me about 15 minutes).
- Once you have the cream ready, transfer it to a pastry bag (if you don’t have one, you can use a plastic bag and pierce the tip).
- Pour the hot chocolate into a cup or glass and place the cream on top of the chocolate with the pastry bag.
- You can decorate with unsweetened cocoa nibs or red berries.
