![]() ![]() Pour into a bowl and chill in the freezer for 45 mins so that the mixture gets cold. Taste and add more sweetness, if you like. Place all the ingredients into a blender and blend until smooth. ⅓ cup blueberries (preferably wild blueberries) Top with flowers.Ĭhocolate Frosted Blueberry Nice Cream BallsĤ tbsp white almond butter (or norman almond butter or some nut butter) Dip the whipped cream top in melted chocolate. Place the cookies into the fridge for a minimum of 1 hour so that the frosting hardens. Frost the cookies with the whipped coconut cream so that it totally covers the strawberry. Place one strawberry on top of each cookie. Place the whipped coconut cream in a piping bag. If the mixture becomes too runny, place it in the fridge for a while.⠀ ![]() Scoop out the white thick paste from the coconut milk cans into a bowl. The cookies are really soft at this point. Flatten the balls with your fingers on a baking tray covered with baking paper to get round cookies. In a large mixing bowl combine all the ingredients and mix well. Preheat the oven to 180 Celsius / 350 Fahrenheit degrees. ¼ cup xylitol (or erythritol or coconut sugar)⠀Ģ cans (á 400 g) full fat coconut milk or coconut cream, kept in the fridge Cover then with a foil to prevent the apples from browning.) Serve for example with vanilla nice cream or vanilla sauce of your choice. (Note, If you’re using a smaller cake tin you might have to bake the cake a bit longer to get it done. Take out of the oven and let cool slightly. Bake for about 25-30 minutes until you get a nice golden color. Top with a small handful of almond flakes. Add small chunks of the remaining batter you had set aside here and there on top of the apple slices. Press the slices gently so that they go a bit deeper into the batter. Stack the slices in overlapping rows into a circle on the dough. Remove the cores from the apples and cut the apples into very thin slices. Separate 2 tbsp batter into a small plate and pour the rest of the batter into a cake tin and smoothen the surface. Cover the bottom of the cake tin with a piece of parchment paper. Pour into a bowl and pour the rest of the dough into a bowl and stir in the rest of the ingredients. In the meantime place the rolled oats into a blender and blend until flour. Measure the ground flax and water into a small bowl or drinking glass. Preheat the oven to 225 C / 430 F degrees. ⅔ cup natural oat yoghurt or almond yoghurt Plant-based, vegan, gluten-free, naturally sweetened Set the other half on top of the lower half and frost the cake with coconut whipped cream or soy whip and place lots of fresh berries on top. Fill with coconut whipped cream or soy whip and banana slices. Split the cake in two with a sharp knife. Take the cake out of the oven and let cool completely. Note that the texture of the cake should be a bit moist. Bake for about 40-45 mins, until a toothpick comes out clean. Grease a cake tin with coconut oil and pour in the cake dough. Mix the almond meal, oat flour, coconut sugar, baking powder and salt in another bowl and mix then with the wet ingredients. In the meantime measure the coconut oil, applesauce, apple cider vinegar and vanilla in a big bowl and stir well. Mix the oat milk and ground flax in a small bowl and leave to thicken for 10 mins. Preheat the oven to 180 C / 350 F degrees. ⅔ cup oat flour (or grind rolled oats in the blender) ![]()
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