Creamy and crunchy at the same time

People :

4

Preparation time :

25 min

Dehydration time:
Difficulty:

Easy

Description

Esta publicación está disponible en: Spanish

Ingredients

Chocolate cookie:

  • 200g buckwheat sprouts
  • 100g walnuts (soaked in water x 8 hours)
  • 15 dates
  • 1/4 c vanilla powder
  • 35 g of cocoa butter
  • 3 cardamom seeds ground
  • 40 g of cocoa powder

Vainilla Cream:

  • 200g of cashews
  • 1 teaspoon vanilla powder
  • 1 tablespoon coconut oil
  • 60ml agave syrup
  • 125 ml of water
  • Cocoa beans and pieces (Cacao Nibs)
Preparation

Chocolate Cookie:

  1. With a mini pima mix all the ingredients together, you can add a little (1/4 cup) of water if necessary.
  2. Spread onto dehydrator racks with a height of ½ inch and with the back of a knife mark into small squares so it is easier to break up after it has dehydrated.
  3. Dehydrate at 45 degrees for 8 hours, flip and dehydrate for about 12 more hours.
  4. When finished place in a tightly sealed Tupper ware box to conserve.

Vainilla Cream:

  1. Mini pim all the ingredients (except the cocoa nibs) in a blender.
  2. Spread some of the mixture on the base of the dehydrated squares and then place a dollop in the middle and another square on top
  3. Now place the cocoa nibs around the edge of the cookies.

Additional information

People :

4

Preparation time :

25 min

Dehydration time:
Difficulty:

Easy