Loquat is one of the first stone fruits that spring brings us, standing out for its sweet flavor with a hint of tartness and its high pectin content. In this recipe, we turn them into a gourmet bite by filling them with a homemade hazelnut and carob cream. Carob is the perfect alternative to cocoa: it is naturally sweet, caffeine-free, and pairs exceptionally well with the freshness of the loquat. Thanks to Stevia1:3, we get a nutritious, balanced dessert with no added sugar.
Estimated time: 30 minutes.
Difficulty: ⭐⭐.
Servings: 4 people.
Number of people and extra details:
This recipe is designed for 4 diners (2-3 loquats per person). Loquats are known for their diuretic effect and protective effect on the digestive mucosa. When combined with hazelnuts, they provide a source of monounsaturated fats and vitamin E. Using Stevia1:3 allows the sweetness of the carob to stand out without overpowering the fruit's delicate flavor.
Ingredients
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10-12 large, ripe loquats.
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100g toasted hazelnuts (unsalted).
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2 tablespoons carob flour.
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5g of Stevia1:3.
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1 teaspoon coconut oil or mild EVOO.
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A pinch of Bonsalt 0%.
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A few drops of lemon juice.
Nutritional Analysis and Total Macros
Understanding what we eat is vital. Here is the macronutrient breakdown per serving based on our technical sheet.
| Category | Nutrient / Component | Amount (per serving) | Benefit and Source |
| Macronutrients | Protein | 4.2g | Muscle maintenance |
| Healthy Fats | 16.5g | Cardiovascular health | |
| Carbohydrates | 12.8g | Fruit energy | |
| Key Minerals | Potassium | 280.0mg | Muscle function (Bonsalt) |
| Sodium (Bonsalt 0%) | 0.0mg | Heart health | |
| Vitamins and Others | Dietary Fiber | 5.2g | Digestive health |
| Calories | 215.0 kcal | Satisfying and nutritious dessert |
Professional Step-by-Step Preparation
1. Make the filling cream:
Place the toasted hazelnuts in a food processor and blend until you get a smooth paste. Add the carob flour, Stevia1:3, the oil, and the pinch of Bonsalt 0%. Bonsalt is key here to bring out the toasted notes of the hazelnut. Process again until the cream is smooth and uniform.
2. Prepare the loquats:
Wash the loquats and peel them carefully (the skin comes off easily if they are ripe). Make a lengthwise cut and remove the seeds and the inner skin surrounding them. Sprinkle the inside with a few drops of lemon juice so they don't oxidize while you finish the rest.
3. Filling:
Using a piping bag or a small spoon, fill the cavity where the seeds were with the hazelnut and carob cream. Press lightly so the two halves of the loquat come together naturally again, or leave them open like a "boat".
4. Presentation:
Place the loquats on a serving platter and let them chill in the refrigerator for about 15 minutes before serving. This will help the cream firm up a little and make the contrast with the fresh fruit more intense.
These stuffed loquats are a creative and delicious way to enjoy seasonal fruit. Give them a try and surprise your guests with an original, healthy, and flavorful dessert!
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