“Vitally, the human race is dying. It is like a great uprooted tree, with its roots in the air. We must plant ourselves again in the universe.”
Lady Chatterley's Lover D.H. Lawrence
If you were hanging with me lately, you'd hear me leave subtle messages like gold comes from the death of a star, or we are made up of vibrational fields. I think my interest in cosmology has lead me on paths I never imagined treading. I might talk more about it here but for now, I think all you really want is the recipe for this spread!
This was inspired by the caramel from the Snickers Ice Cream cake from Vanelja website. I made a praline version of the cake (used hazelnut butter instead of peanut butter) for a friends' gathering and it was a huge hit! Scroll to see my version of the cake!
Notes: You can either use a blender or a food processor. If your food processor is not very powerful, it would be best to use fresh dates or to soak them in warm water for an hour beforehand.
Use Dutch cocoa powder instead of raw cacao, any liquid sweetener instead of coconut nectar (I've tested with rice syrup).
Chocolate hazelnut spread
(vegan, grain-free, raw)
(inspired by the caramel from this recipe)
6 fresh dates (medium)
18 g raw coconut nectar
125 g hazelnut butter
20 g coconut oil, melted
80 g coconut milk
15 g raw cacao
a pinch of sea salt
a good pinch of vanilla powder (1-2g)
Place all the ingredients in a food processor and mix until well combined. And voilà! Store in the fridge. It freezes well in case you're worried you're going eat it all in one day (you probably will...I almost did...)
Notes: On peut utiliser un robot ou un blender (j'ai utilisé un robot). Si votre robot n'est pas très puissant, vous pouvez faire tremper vos dattes dans de l'eau chaude une heure pour qu'elles ramollissent. Le cacao cru se remplace par du cacao tout simple, le nectar de coco par du sirop de riz (à tester aussi avec du sirop d'érable).
Divine pâte à tartiner
(végétalien, sans céréales, cru)
(inspiré par le caramel de cette recette)
6 dattes fraîches de taille moyenne
18 g nectar de coco
125 g purée de noisettes
20 g huile de coco, fondue
80 g lait de coco
15 g cacao cru en poudre
une pincée de sel
a grosse pincée de vanille en poudre(1-2g)
Mettre tous les ingrédients dans un robot avec la lame S et mixer jusqu'à ce que les dates soient bien broyées.
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