Preparation time
1 hour
Servings
sixteen
Difficulty of cooking
medium
Vegetarian
strictly
Occasion
Meeting with friends, Birthday
Number of calories
426.9 kcal
Squirrels
6.7 g
Fats
33.9 g
Carbohydrates
24.2 g
-------------------------------------
INGREDIENTS
300 g walnuts
150 g hazelnuts
150 g figs
150 g pitted dates
200 g coconut oil
120 g cocoa powder
60 g dark chocolate
5 st. l. honey
1 tsp vanilla sugar
chocolate chips
---------------------------
STEP-BY-STEP COOKING RECIPE
Step 1
Line a round shape with parchment paper. Grind hazelnuts with a blender into small crumbs. In a water bath, melt 60 g of coconut oil, combine with hazelnuts, add 3 tbsp. l. cocoa powder, mix thoroughly and put into a mold. Spread the nut mass evenly with a silicone spatula and put the mold in the refrigerator for 20 minutes.
Step 2
Cut figs and dates into small pieces, combine with walnuts, 3 tbsp. l. honey and vanilla sugar and grind with an immersion blender into a homogeneous mass. Pour into the pie base. Place back in the refrigerator for 20-30 minutes.
Step 3
Melt chocolate and remaining coconut oil in a small saucepan. Remove from heat, cool slightly and stir in remaining cocoa powder and honey. Cool glaze to room temperature, stirring several times.
Step 4
Transfer the cake to a serving platter and spread the cooled frosting over with a spatula or spatula. Decorate with chocolate chips.
---------------------
BY THE WAY
Per 100g: Proteins 6.65g (8.31% DV)
• fats 40.44 g (44.93%)
• carbohydrates 35.10 g (20.89%)
• kcal 507.81 (28.21%)
• sodium 51.11 mg (3.52%)
• total sugar 27.09 g (54.18%)
• EFA 17.46 g (87.30%)
• dietary fiber 4.71 g (15.70%)
Post a Comment