With Cusco Chuncho
Mighty Dark Cacao
Notes of dried flowers and grass mark the absolute altitude of this Rarest of Rare cacao, a singular offering from the lands of the mighty condor, believed by the Incas to be powerful enough to fly to the heavens.Add to cart
Chocolate Almond Cookies
Thanks for this amazing recipe to Marie’s Sweet Palo. Visit the Blog for more inspiration!
125 g dark almond butter
45 g coconut blossom sugar
1 tbs arrow root powder
1 tbs cacao
1 ts coconut oil
0.5 ts sodium bicarbonate
0.5 ts cinnamon
1 p of salt
20 g Cusco Chuncho, roughly chopped
20 g almonds, roughly chopped
In a bowl, mix almond butter, coconut blossom sugar, arrow root powder, cacao, coconut oil and spices with a fork. Add the roughly chopped chocolate and almonds. Leave the dough to cool for half an hour.
Preheat the oven to 200°C and put baking paper on a baking tray. Form the dough in little balls, place them on the baking tray, flatten them a bit and bake for 5 min.
Then remove directly from the oven and leave to cool on the baking tray. The will harden and stay nicely soft inside and crunchy on the outside.
Mighty Dark Cacao
Notes of dried flowers and grass mark the absolute altitude of this Rarest of Rare cacao, a singular offering from the lands of the mighty condor, believed by the Incas to be powerful enough to fly to the heavens.
- 70 g
- Cacao percentage
- Bean Origin
- Cusco, Peru
- Price (100g)
100% Cacao Mass, *Certified Organic. Gluten-free. Vegan. GMO-free
Almonds, Hazelnuts, Lactose, Milk
Average Nutritional Values
Cusco Chuncho 100% Organic dark Cacao Nutrition Facts Per 100g Energy: 2552 kJ / 610 kcal Fat: 55g Thereof Saturated fat: 34g Carbohydrate: 26g Thereof Sugars: 0g Dietary Fibre: 18g Protein: 11g Salt: 0.03g Iron: 19mg