Ingredients
-
250g of yam
-
100g of extra fine tiger nut flour
-
45g of tiger nut flour
-
250g of
-
1 teaspoon of honey
-
20g of cocoa powder
-
1/2 teaspoon of
-
1 pinch of
-
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
|
Dice the sweet potato & cook for about 15-20 minutes in steam or boiling water until tender. Drain. |
|
2
Done
|
Mix all the dry ingredients together: the flour, cocoa powder, baking soda. |
|
3
Done
|
Melt 200g of crushed chocolate in Bain Marie or in the microwave. |
|
4
Done
|
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
|
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
|
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) |
