Fine Date Pralines
|30 g organic green pistachio kernels|
|100 g organic marzipan paste|
|250 g organic Medjool dates|
|150 g organic dark chocolate coating|
Roast 20 g of the pistachios without oil in a pan, allow to cool, chop finely or grind. Chop 10 g for decoration. Knead the marzipan with the pistachios. Remove seeds from Medjool dates and cut in half. Shape the marzipan mixture into kernel-sized pieces and fill the date halves with them. Melt the chocolate coating and coat the Medjool dates with it. Decorate with chopped pistachios.
Horchata - Tigernut Milk Refreshing traditional drink from Spain
|1.5 litres of water|
|some lemon peel, if you like|
|150-200g raw cane or coconut palm flower sugar|
|Cinnamon, if you like|
Soak the almonds in water for 12-25 hours until they have absorbed enough water. Put 500ml water, the tigernuts and optionally some lemon zest into the kitchen blender and puree very finely (alternatively use a high bowl and blender). Add the rest of the water and filter through a cloth. Stir in the sugar and chill the milk. To serve, put some crushed ice in a glass and fill up with horchata. If you like, sprinkle some cinnamon on top.