This time you will learn how to make healthy chocolate Neapolitans , with natural ingredients and low calorie content. The puff pastry that we buy precooked is usually short of interesting nutrients for the body, so it will always be a better option to prepare artisan sweets. We will look for the option to avoid adding sugar (it will suffice naturally present in the banana) and we will get a puff pastry just as crunchy as that presented in traditional pastry shops.
With 100% cocoa chocolate
If you love chocolate, you will love giving your Neapolitans a double serving. Luckily, we will use 100% cocoa chocolate, with no added sugars, both for the filling and for the coverage. They can be made large, although it is recommended to make them in a mini version to control the portions. Remember that even if it is a versioned recipe in the healthiest way, they are not valid to binge or eat without brakes.
In the case of wanting to look for a vegan version, you will only have to change the natural yogurt for a vegetable one, and avoid the egg yolk to brush the puff pastry. Chocolate is usually vegan friendly, but check it on the label to make sure it doesn't contain traces of animal origin.
Homemade pumpkin nutella
Ingredients
- 180 gr of oatmeal
- 10 gr of fresh yeast
- 60 gr of ripe banana
- 50 gr of natural yogurt
- 50 ml of water
- 10 gr of extra virgin olive oil
- 100% cocoa chocolate
- Vanilla essence to taste
- Yolk
Preparation
We dissolve the fresh yeast in the water and a little crushed banana, and let it rest for 15 minutes.
Add the rest of the banana and yogurt to the previous mixture along with the oil.
We place the flour in a bowl and make a small hole in the middle to add the previous mixture (water, yeast, banana …). Mix with a fork until you get a homogeneous mixture.
Cover with a cloth and let the dough rest for 1 hour in a humid and hot place. You can put it in the oven off and with a bowl of hot water inside.
After that time, we flour a surface and knead adding flour until it is no longer very sticky.
Preheat the oven to 170 ° C.
Roll out the dough into a rectangular shape using a rolling pin and cut the dough into rectangles.
Place two strips of chocolate one more to one side and the other more in the middle. Wrap and place them on the baking sheet on the baking paper.
You can brush the outside with egg yolk so that it is toasted.
Bake for 15 minutes at 180ºC.
