🍫Juicy chestnut cake🌰
If you have any chestnut puree left (and if you don't, get some 🥰) - now is the time to use it in a very tasty way 😍
The cake is gluten-free, dairy-free and refined sugar-free, also if you're vegan, substitute honey and if you don't like rum, feel free to leave it out 🌱🌷
I love to combine chestnuts with rum and chocolate, and this time I added coffee for an additional aroma, feel free to adjust it yourself 💚
Let's go 👇🏼
•INGREDIENTS•
🍫FOUNDATION🍫
120g of walnuts
120g of oatmeal
60g of melted dark chocolate (70-85%)
80g of homemade honey or maple syrup
50g of smooth peanut butter
50 ml oat milk
First, grind the dry ingredients into a flour texture. Then combine with the wet to get a compact mixture. Press the resulting mixture into a mold (26x12cm) lined with baking paper. Put to cool.
🌰CHESTNUT CREAM🌰
185g thick coconut cream from a can - chilled, only the thick part without water (about half a can)
450g pure chestnut puree
70g of homemade honey or maple syrup
20 ml of rum
20g of melted cocoa butter
Combine all the ingredients in a bowl to make a cream. Divide the cream into 2 equal parts
🌟In the first part of the cream, add 2 teaspoons of instant coffee mixed with 10 ml of hot water. Add the resulting coffee cream as the first layer to the mold and let it cool.
🌟For Part 2 - In the meantime, melt 65g of dark chocolate and combine with the second part of the cream. Add the obtained chocolate cream as a final layer.
Refrigerate preferably overnight, then serve. Good apetite! 😍
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🍫Sočni kesten kolač🌰
Ukoliko vam je ostalo kesten pirea (i ako nije, nabavi se 🥰 ) - e sad je vrijeme da se iskoristi i to na jako ukusan način 😍
Kolač je bez glutena, mliječnih proizvoda i rafiniranih šećera, također ako ste vegan zamjenite med i ako ne volite rum slobodno ga izbacite 🌱🌷
Ja obožavam kesten kombinirati s rumom i čokoladom, a ovaj put sam dodala i kavu za dodatnu aromu, slobodno sebi prilagodite 💚
Krenimo 👇🏼
•SASTOJCI•
🍫PODLOGA🍫
120g oraha
120g zobenih pahuljica
60g tamne čokolade otopljene (70-85%)
80g domaćeg meda ili javorovog sirupa
50g kikirki maslaca glatkog
50ml zobenog mlijeka
Sameljite prvo suhe sastojke u teksturu brašna. Zatim povežite s mokrima da dobijete kompaktnu smjesu. Dobivenu smjesu utisnite u kalup (26x12cm) obložen papirom za pečenje. Stavite hladiti.
🌰KESTEN KREMA🌰
185g guste kokos kreme iz konzerve - rashlađene, samo gusti dio bez vode (oko pola konzerve)
450g čistog kesten pirea
70g domaćeg meda ili javorovog sirupa
20ml ruma
20g otopljenog kakao maslaca
Povežite sve sastojke u zdjeli da dobijete kremu. Podijelite kremu na 2 jednaka dijela
🌟U 1. dio kreme dodajte 2 žličice instant kave promješane s 10ml vruće vode. Dobivenu kava kremu dodajte kao prvi sloj u kalup i stavite hladiti.
🌟Za 2. Dio - U međuvremenu rastopite 65g tamne čokolade i povežite s drugim dijelom kreme. Dobivenu čokoladnu kremu dodajte kao završni sloj.
Stavite hladiti najbolje preko noći zatim poslužite. Dobar tek! 😍
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