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Čokoládový oříškový koláč od Vegan, bez lepku, bez rafinovaného cukru! Naprosto spokojená Frida…

Chocolate hazelnut tart by andreeasbreakfast ❤ Vegan, gluten free, refined sugar free! Completely satisfied Friday!!
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Komponenty:
(recipe for a 20 cm shallow tart tin)
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For the crust:
🍫 25 g almond flour
🍫 30 g coconut flour
🍫 75 g pitted dates
🍫 40 g dessicated coconut
🍫 1 tbsp cacao powder
🍫 35 g uncooked hazelnuts
🍫 1 tbsp hazelnut butter
🍫 1 tbsp chilly coconut oil
🍫 1 tsp vanilla extract
🍫 a pinch of salt
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Add all components right into a meals processor and mix on medium pace till they mix and resemble a moist coarse sand. Switch every little thing to a 20 cm detachable backside shallow tart tin and press it to the underside and partitions of the tin. Place the crust within the fridge to chill.
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For the filling:
🍫 200 ml coconut milk
🍫 125 g darkish chocolate
🍫 100 g semi-sweet chocolate
🍫 1 tbsp hazelnut butter
🍫 1/2 tsp agar agar
🍫 1 tsp vanilla extract
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In a medium pot add the coconut milk and agar agar. Whisk somewhat bit, then place the pot on medium warmth and produce it to a boil. As soon as the milk begins to boil, flip the warmth on low and let it simmer for five minutes. Flip off the warmth, add within the chopped chocolate, hazelnut butter and vanilla extract and let every little thing sit for a few minutes, then combine till the chocolate melts and the filling is clean. Let it cool for 10 minutes.
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To assemble the tart:
Take the crust out of the fridge and pour over the marginally cooled chocolate filling. Place the tart again within the fridge to chill for a minimum of four hours.
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