The relatively healthy recipes category has been a bit neglected when we have focused on winter preparations lately, but you can be sure that I will make up for it soon. To start with, I chose a miracle recipe today. The reason why I call it as a miracle is that with such few and easy ingredients, you get something with a taste more than you can predict.
A few of what I describe as miracle recipes are 2 ingredients vegan mousse, vegan meringue and low sodium pickled peppers. All of them are prepared with very few and simple ingredients and are very, very tasty.
In the meantime, I would like to touch upon the “relatively healthy” issue. Recipes like this, in which sweeteners such as date or dried mulberry are used instead of refined sugar, are touted as very healthy, but they are not. Sugar is sugar in any form and excess is always harmful. For this reason, date recipes should not be eaten in abundance as if they have no calories or harm. Although they have a healthier sugar source, their sugar amount is high and it is beneficial to consume them in a controlled manner.
You should use soft dates in the recipe. If the dates in your hand are hard, you can soak them in hot water for a while before using them. You can use the water in the recipe for this process so that the flavor of the dates does not go with the water.
The consistency of hazelnuts is very important
If your hazelnuts are not roasted, you can spread them on a baking tray and roast at 170-180 degrees until they slightly change color. It is very important to pull the hazelnuts until they reach a liquid consistency. Otherwise, it will not keep the consistency and will be very grained. In order for the hazelnuts to become liquid in the rondo, a small chambered rondo must be used. No matter how long it is drawn in robots with large reservoirs, that consistency cannot be achieved, unfortunately.
After preparing the hazelnut cream with cocoa, try to keep it in the refrigerator and consume it within 2-3 weeks.
Enjoy the recipe…
- 1 cup of roasted hazelnuts,
- 200 g soft dates,
- 2 tsps of cocoa powder,
- 1/2 cup water.
- Take the hazelnuts into the food processro and pulse until becomes liquid,
- Add the dates, cocoa powder and water and pulse until it is as smooth as possible,
- Store in a glass jar, refrigerate and consume within 2-3 weeks.