Sprouted green buckwheat 1 tbsp.
Carrot juice squeeze 1 tbsp.
Honey 2 tbsp.
Cocoa butter 3 tbsp.
Finely chopped zest ½ tbsp.
Place the squeeze from the freshly squeezed carrot juice in an immersion blender, add the honey, zest, and buckwheat sprouts and blend thoroughly until smooth.
Then add melted cocoa butter to the mass, and again mix thoroughly with the foot of a blender.
Put the mass into a piping bag with a “star” nozzle and pipe the dough onto the sheets of a dehydrator in the shape of horseshoes.
Allow to dry in a dehydrator for 8-10 hours. Then remove from the sheets, place the churros on a rack and dry for another 2-3 hours.