Today's recipe is a very different fill for the Three Kings Cake. It is a healthier variation of Anko, which is a red bean paste that is widely used in confectionery products in Japan.

This is made with red beans and sugar mainly, but we have substituted the sugar for the dates to give it that sweetness and some more spices so that our Roscón is 10.

INGREDIENTS

• 400g Purple beans or red already cooked
• 170g pitted dates
• 100-200 mL water
• 2 tablespoons defatted cocoa powder
• 1/2-1 tablespoon cinnamon
• 1 teaspoon raspberry or vanilla flavoring. (Optional)

PREPARATION

1. We put all the ingredients in a blender. The amount of water will depend on how cooked and drained the beans are and also on the consistency we want to obtain, That is why I will tell you that you start with 100mL and at most put 200mL. With 200 mL you would have a more mousse-like result that I personally use more to serve in very cold dessert glasses, but for the filling, it should be a little thicker so that it does not come off the weight of the Roscón dough.
2. We blend everything well for a few minutes at maximum power until we have a homogeneous mixture.
3. Put in the fridge better overnight the next day, But if you are in a hurry, you can put it in the freezer for an hour without it freezing..
4. Now we only have to open our Roscón in half and fill.

Note: who says Roscón, Say any cake you want to fill 😉