Did you know you can sweeten a chocolate dessert with yacon syrup? And not just for its delicately caramelized taste.
Made from the yacon root, this natural sweetener is particularly interesting as part of a balanced diet. It naturally contains fructooligosaccharides, prebiotic fibers that nourish the gut microbiota while having a very low impact on blood sugar levels.
The result: a pleasant sweetness, but more stable for energy and digestion.
In this no-bake dessert, it brings just the right amount of sweetness to enhance the cacao and coconut, while keeping a soft and light texture. A simple, quick recipe—perfect for a chilled chocolate treat.
In a bowl, mix the desiccated coconut, coconut yogurt, psyllium, and yacon syrup.
Pour the mixture into a small mold lined with baking paper, then press it down firmly with the back of a spoon to form a compact base. Place in the refrigerator while you prepare the cream.
In a second bowl, mix the chia seeds, almond milk, raw cacao powder, and yacon syrup. Let it sit for about 10 minutes so the mixture thickens. For an even smoother texture, you can lightly blend the cream afterwards.
Pour the chocolate cream over the coconut base and spread evenly.
Place in the refrigerator for at least 1 hour, or overnight for a firmer texture.
Before serving, add toppings if desired: desiccated coconut, cacao nibs, fresh berries, or a drizzle of melted dark chocolate.
Cut into squares and enjoy chilled.
Store in the refrigerator.
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