Plant-Based Honey Bread

Milk cream

In a medium pan, place the cashew nuts, water and cook for 30 minutes. Drain all the water and put 2/3 in the blender cup. Add water, demerara sugar and coconut oil. Beat for 10 minutes and add the rest of the chestnuts little by little. When you get a smooth mixture, place it in a medium saucepan and place over medium heat. Cook for 15 minutes. Remove from the fire, take it to freeze and book.

molasses bread

In a large bowl, add the wheat flour, almond flour, cinnamon powder, clove powder, baking powder, bicarbonate and mix well. Add the cane molasses, vegetable milk and coconut oil. Mix well with the help of a fouet. Place in greased 5.5 cm diameter molasses bread molds, filling ⅔, and bake in a preheated oven at 170°C for 10 minutes – or until a skewer comes out clean. Let it cool and unform then.

Assembly and finalization

Make small holes in the surface of the dumplings, being careful not to pierce the other side. Stuff with the dulce de leche, cover with a piece of cake and set aside. Repeat the process until you finish all the dumplings. Take it to freeze for 30 minutes. Meanwhile, chop the Melken Chocolate with Vegetable Milk and place it in a large bowl. Take it to melt. Temper the Melken Chocolate with Vegetal Milk according to the package descriptions. Bathe the refrigerated dumplings with the help of a fork, remove the excess and let it drain on the parchment paper. Place the rest of the Melken Chocolate with Vegetal Milk in a pastry bag and gently scratch the entire surface of the cookies. After it crystallizes, remove the excess of Melken Chocolate with Vegetal Milk and serve immediately!