Hello !
New recipe on the blog, very easy, super quick to make and very good :) All you need is a rectangular pan (a brownie pan), some pretty basic ingredients and a freezer! Its preparation will only take you a few minutes, the longest wait will be to wait the next day for the tasting but for those who are not patient, you can very well wait only 4 hours before eating it (happy? ). This dessert keeps very well in the refrigerator for a week, very important also it is gluten free! ;)
The necessary ingredients are almond flour, agave syrup, melted coconut oil, fine salt, almond puree, vanilla extract, dark chocolate, soy milk, coarse salt. The necessary utensils are a blender, baking paper, a rectangular mold, a bowl, a saucepan.
This recipe of Choco Lovers is:
Gluten free
Eggs free
Honey free
Diary free
Delicious Chocolate Very quick and easy to make Perfect for coffee / tea break
Ingredients:
Biscuit base:
190g of almond flour
66ml of agave syrup
66ml of coconut oil
1 pinch of salt
First layer:
200g of almond puree
66ml of agave syrup
66ml of coconut oil
1 tbsp vanilla extract
Second layer:
210g of dark chocolate
1 tbsp of coconut oil
70ml of soya milk
First step:
- Mix all the ingredients together using your blender, put baking paper at the bottom of your brownie pan, pour the mixed content into your pan, flatten well with the back of a tablespoon. - Bake for about 15min at 160 ° c. Let cool.
Second step:
- Mix all the ingredients together using your blender (cleaned beforehand), pour over the baked biscuit base.
Last step: - Melt the chocolate and coconut oil in a double boiler. Gradually add the milk when the chocolate has melted, to have a nice ganache. - Then pour the chocolate on the layer of almond puree. - Sprinkle coarse salt on top then leave overnight in the freezer.
Enjoy !