The healthiest revisitation of stuffed peaches

“Limiting the consumption of calorie-dense foods and avoiding sugary drinks” is the first dietary recommendation reached by the World Cancer Research Fund, after examining all the scientific studies on diet and cancer .

High-calorie foods are those that contain a lot of sugar and fat, such as sugary drinks (e.g., carbonated drinks, most commercial fruit juices, drinkable yogurts, liqueurs, digestifs, beer, etc.), snacks, packaged confectionery, commercial cakes, and much more. Pay close attention to products labeled "sugar-free" as well: it's important to read the label carefully, as most of them should be avoided because they're sweetened with glucose or fructose syrup, or artificial sweeteners.

So how do you solve the problem of breakfast , a snack, or a Sunday afternoon treat? The recipe I'm sharing is a reinterpretation of the typical Piedmontese dessert of peaches and amaretti biscuits. The sweetener used is wheat malt, and the ingredients include hazelnut spread.

We need to be very careful with this product: it's not the classic cocoa and hazelnut spread found at the supermarket, but a product whose only ingredient is hazelnuts . You can make it at home by blending toasted hazelnuts until they form a spread. One last tip: choose dark chocolate with at least 85% cocoa!

• 4 ripe peaches
• 150 g of cocoa biscuits
• 1 tablespoon of hazelnut cream
• 1 tablespoon crumbled dark chocolate (min. 85% cocoa)
• 1 tablespoon of wheat malt
• cinnamon and sea salt to taste

• Wash the peaches, remove the stones and cut them into cubes.
• Place them in a saucepan and brown them for a few minutes, adding a little water, the cinnamon and a pinch of salt.
• While they are baking, crumble the biscuits and set aside.
• When the peaches are ready, turn off the heat and add the malt, hazelnut cream, and chocolate crumbs, stirring. Finally, add the crushed cookies and serve in bowls.