200 g chokolade
125 g. Smør
150 g puddersukker
Smelt smørret oven i chokoladen og bland
Pisk æggehviderne stive
Pisk blommer og sukker
Rør chokolade-smørblanding i æggeblommerne
Vend hviderne i
Bag v. 200 grader i 20 min.
Bag v. 200 g ca 10 min
67 g chokolade
42 g smør
50 g puddersukker
Dejen skal hvile køligt et stykke tid og rulles til stænger som skæres ud på skrå.
Hakkede mandler eller nødder kommer oven på hver enkelt småkage som forinden er blevet vendt i et sammenpisket æg (dvs. kun den ene side)og drysset med sukker.
Bages cirka 10-12 min. Ved 180 grader. Husk bagepapir.
125 gr havregryn
75 gr formelis
40 gr blødt smør
4-5 spsk kakao
ca 1/2 dl mælk
yield: 16-25 PIECES prep time: 15 MIN
1 cup nuts (I use half walnuts (50 g) and half almonds (75 g) but any nut you like is fine!)
6 tbsp (30 g) raw cacao powder or cocoa powder
1 tbsp chia seeds (optional)
1 tsp salt
1 cup (225 g) soft dates (such as Medjool) pitted*
2-4 tbsp almonds, roughly chopped (for crunch) + more for garnish (optional)
For the chocolate ganache frosting:
2 tbsp raw cacao powder or cocoa powder
2 tbsp coconut oil, melted
1 tbsp agave nectar or any other sweetener (for a sweeter ganache, use 2 tbsp syrup)
In a high-quality food processor, add your nuts, cacao powder or cocoa powder, chia seeds and salt.
Blitz the ingredients together until you’re left with a mixture that resembles the likes of sand.
Add the dates and continue to blitz until the mixture comes together in a ball. If you find that the mixture is too dry, you can add a date or two more. If you find the mixture too sticky, blitz up a couple more nuts and add it to the date-nut mixture, until you are able to touch the dough without it sticking to your fingers.
Spoon the dough out onto a piece of parchment paper or greased foil and press it into a large square about 1/2 an inch thick.
Press the 2-4 tbsp of extra roughly chopped almonds into the square and let it chill slightly while making the glaze.
To make the glaze, combine the cacao powder/cocoa powder, the melted coconut oil and the agave nectar until your result is a moderately thin, glossy glaze.
Let the glaze harden in the fridge or at room temperature, stirring every now and then till it resembles a thick chocolate frosting. If it firms up too much, you can place it in the microwave for about 5 seconds and then stir to combine.
Spread the glaze atop the raw brownie square and garnish with more almonds.
Cut the brownie into 16-25 pieces (these are rich, and a little goes a long way).
These bars can be stored in an airtight container at room temperature for 2 weeks, and last about a month in the fridge.
So yes, we’ve gone Vegan. One of the biggest challenges I had foreseen was to keep the cooking interest up – and I did not see tofu in front of my eyes, but I did see vegetables and fruits, which yes, we all like.
The biggest revelation was to find out that the Internet exploded with Veganism (and as usual, I am the last to know) and Vegan recipes. I do like the sense of “clean”, “unprocessed” raw food, so apart from the crazies, who tell me that no sugar, no fat, no oil is good for you, I am riding the wave.
Today’s dessert is made of AQUAFABA (aka water from a can of chickpeas, Coop’s works just fine) – you get the fluffiest hard peaks after 15 minutes of ferocius mixing (I didn’t even bother hand mixing or using those small hand-mixers – dumped everything in my KitchenAid, it got to a stage of epic hardness in about 15 minutes. It’s one of those situations where you don’t watch the bowl, just walk away for 15 minutes and come back to sheer, epic stiff meringue.
Thank you to the source for the inspiration.
the liquid of 1 can of chickpeas (around 125 ml)
100 grams dark chocolate (get a good quality for this) – melted (bain marie)
1-2 tsp of either stevia, or confectioner’s sugar/icing sugar
a pinch of salt