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Opening our gastronomic horizon can take us to unimagined ports. Expand options and experiment with new foods, or with the same foods in different ways, discover a new world of flavors and sensations . Because real, nutritious and loving food can produce a revolution in our meals. If you are ready, today we will show you a recipe that can be a before and after in your life: the cream chocoporotos.
Yeah, that's right, bean chocolate. Weird, isn't it? I assure you, once you overcome prejudices and encourage yourself to mix the ingredients — perhaps with some distrust — you won't be able to believe the result. It's the closest thing to magic, and I don't exaggerate . The creator of this marvell—or at least the one that gave it popularity—is Natalia Kiako.
You can think of something. The enthusiasm grows as if it had yeast. Then you go and make it with your hands. What you imagined now is a thing ahead of you, it exists and it smells rich. There you have it: one of the most beautiful moments of cooking.
So Nati Kiako defines, in a nutshell, what the kitchen is for her. On their website , buy yourself “flexible” recipes: vegan, vegetarian, gluten-free or dairy-free options.
This space was born as a blog that, as far as I could imagine, would only be read by my sister, my boyfriend and my best friend. A corner where you can carelessly gather different facets: the amateur and curious cook, the graduate in Letters who did not dare to write, even the gastronomic journalist in a self-critical way. And also, why not, the former “light girl” who gave up counting calories and decided to learn to eat better and enjoy on the go.
In addition, it offers courses and workshops that provide tools to improve daily nutrition, encourage yourself to cook and not just follow recipes. He also wrote two books: How to Like: A Self-Help Manual in Healthy Cooking (2016) and A Cuatro Hands: Natural Cooking to Share with Kids (2018).
But let's go to our thing: chocoporotos.
That's how shocking the idea of putting legumes in a chocolate cream turns out... that's how VIRAL this recipe became. I get pictures every day, love letters, portraits of their children with the cheeks full of chocolate stains and the look full of gluttony and happiness. It is that this cream causes intense emotions. All you have to do is try it. As if that were not enough, it is easy and very suitable for limited budgets.
With that introduction Nati Kiako invites us to dive into this fantastic recipe through her Instagram account . We leave it to you today, so you can try it at your house. You're not going to regret it!
2 cups of black, aduki or white beans (already cooked)
½ cup bitter cocoa
1 cup mascabo sugar, or the sweetener of your choice. It could be less! (It can be 1 cup dates)
½ cup coconut oil (or olive oil, or whatever they have)
Optional: cinnamon, vanilla teaspoon, coffee
Warm water, required amount (about 1 cup, to taste)
Pinch of salt
Nothing simpler. Blend or mix the beans with the other ingredients until a smooth cream is obtained. If you do it with vegetables that are still hot, it becomes silky. If you want to make it lighter, you can add a little water.
Once ready, it lasts about 10 days in the fridge. It can be used for alfajores or cakes fillings, it can be freed or — most likely — eaten on a clean tablespoon straight from the jar.
The secret has been revealed. Enjoy it.
Publication Date: 12/09/2020
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