Ingredients
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250g of yam
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100g of extra fine tiger nut flour
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45g of tiger nut flour
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250g of
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1 teaspoon of honey
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20g of cocoa powder
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1/2 teaspoon of
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1 pinch of
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1 pinch of
Directions
Moelleux St Valentin gluten-free and egg-free chocolate with tiger nut flour and chocolate chips
Small heart of Valentine’s Day and its coconut sorbet. The moelleux st valentin cake is delicious accompanied by a coconut sorbet. It’s a super soft Valentine’s Day! Extra fine tiger nut flour is recommended for this recipe compared to whole tiger nut flour – The classic. inspired by @saveurhealthy’s sweet potato recipe
#sansgluten #vegan #saintvalentin #souchet #tigernuts
Happy Valentine!
Bonne dégustation !
Other tiger nut flour recipes here.
Steps
1
Done
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Dice the sweet potato & cook for about 15-20 minutes in steam or boiling water until tender. Drain. |
2
Done
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Mix all the dry ingredients together: the flour, cocoa powder, baking soda. |
3
Done
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Melt 200g of crushed chocolate in Bain Marie or in the microwave. |
4
Done
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In a blender, mix: the sweet potato, honey until you obtain a homogeneous paste. Incorporate the melted chocolate (leave a few small pieces in it). |
5
Done
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Incorporate the shards of tigernuts (CROC Rond à crushing) or tapered nutsedge (CROC Nature) all into the dough. Pour the dough into a mold previously oiled or covered with baking paper if necessary. Spread the dough evenly everywhere (the dough is compact, it is normal to spread well gradually with a spatula) & smooth the surface. Size of my mold: 20cm by 20cm or small muffin-type shapes. NB: You can add whole crushed cocoa beans on top of it to reinforce the chocolate flavor. |
6
Done
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Bake for about 25-30 minutes at 180 ° C (hot air). Let your brownie cool and decorate with a coconut sorbet! (its taste is accentuated after rest) |