Ingredients (for 2 hearts)
- 50 g almonds
- 50 g hazelnuts
- 100 g pitted dates
- 1 tbsp Ambrosiae Açaí Powder
- 2-3 cm vanilla pod
White and pink creams:
Mix all the ingredients and press into two heart-shaped molds (approx. 10 cm diameter), place both in a dehydrator at 40°C overnight (or in a ventilated oven for at least 2-3 hours).
White and Pink Creams:
Pour half the lemon juice over the grated beet and set aside. This will provide the color for the pink cream.
Run the rest of the ingredients through a blender till smooth, then divide the mixture into two equal parts.
Gradually add the beet-tinted lemon juice to one of the portions of cream until achieving the desired color.
Spread the creams over the hearts, like in the photo, using the mold (or wet parchment paper) to keep the edges neat.
Refrigerate for a couple of hours.