Ingredients:
For the sesame brittle:
- 200 g white sesame seeds
- 100 g (5 tbsp) La Ecohuerta Yacon Syrup
- 60 g ripe bananas
- 25 g chia seeds
- pinch of vanilla powder
For the filling:
- 1 batch (about 100 g) of yacon
- chocolate ganache
Instructions:
1. Blend or mash bananas into a paste using a fork. Mix the mashed bananas with yacon syrup.
2. Mix all the ingredients in a mixing bowl until well combined.
3. Spoon the brittle mixture onto a dehydrator sheet and spread using a palette knife or offset spatula to form an even layer 4-5 mm thick.
4. Dehydrate at 55 degrees C until brittle is dry and easy to peel off dehydrator sheet. It should be dry but still pliable.
5. Turn brittle over and dehydrate the bottom side for about 1-2 hours.
6. When brittle is ready, transfer it to a large chopping board.
7. Using a long, sharp knife, cut the brittle sheet in halves and then each half into strips.
8. Spread a layer of the Chocolate Ganache onto each strip and roll it.
9. Leave rolls in the fridge for half an hour to set the ganache.
10. The brittle rolls will last up to 3 days in a cool dry place.