Chestnut Bar with Dates Plant-Based
Produtos utilizados
Sobre a receita
Ingredientes
- 120 g almond flour
- 60 g of coconut oil
- 20 g cane molasses
- 160 g pitted dates
- 30 g of almond paste
- 15 g cane molasses
- 1 pinch of salt
- 500 g of Melken Chocolate with Vegetal Milk
- 50 g of Dark Melken Chocolate Granules
almond base:
Date paste:
Finalization:
Produtos utilizados
Modo de preparo
almond base
In a medium bowl, place the almond flour, coconut oil and mix with your fingertips.
Add the cane molasses and mix until it forms a dough.
In an English cake pan, cover the bottom with baking paper. Then cover with the almond paste and bake in a preheated oven at 170°C for 10 minutes.
Let it cool and book.
Date paste:
Place the dates in a medium bowl and cover with hot water.
Leave moisturizing for at least 30 minutes.
Drain all the water and place the dates in a food processor, along with the almond paste, sugarcane molasses and a pinch of salt.
Beat until you get a date paste.
Place over the almond mass, covering the entire surface.
Place in the freezer for at least 2 hours.
Then cut to the desired size and set aside.
Finalization
Chop the Melken Chocolate with Vegetable Milk and place in a large bowl. Take it to melt.
Temper the Melken Chocolate with Vegetal Milk according to the package descriptions.
Bathe the bars with the help of a fork, remove the excess and let it drip on the parchment paper.
Then cover with Melken Half Bitter Chocolate Granule and repeat the whole process until finished.
After crystallizing the chocolate, remove the excess from the sides and serve immediately.