MUFFIN ORANGE AND ALMOND
22 September 2017
ALMONDS SOUR CREAM COOKED
22 September 2017

Ingredients:

  • 2 Cup of cashew nuts
  • 1 Banana
  • 1 Teaspoon of carob flour
  • ½ Cup of coconut oil
  • ½ Cup of water
  • 1 Spoon of dates paste or 3-4 dates
  • 2 Cup of almond
  • 2 Spoon of carob flour
  • 1 Spoon of coconut oil
  • 1 Pinch of salt

Process

Put the cashew nuts in spaked for 2-3 hours. For dates paste, just whisk the dates held in spaking for 2 hours. It is possible to make a good quantity and keep it in the fridge, it is kept for up to 3 months. Blend all ingredients mold the cream until the mixture is smooth and homogeneous, taking care of the temperature. Place the cream in the freezer while preparing the base, putting the almonds spaked the night before. Whisk the almonds with peel until reaching a grain. Add the rest of the ingredients and mixed. Create the first layer, using a cube coppapasta or even a small baking dish. Add a layer of cream and place in a freezer for 30 minutes. After the necessary time, create the second layer of the base, trying not to press too much the compound. Add the last layer of cream and dust with raw cocoa powder. Place in a refrigerator  for 1 hour. If you want a lighter version of this sweet you can decrease the amount of cashew nuts and coconut oil and increase the amount of bananas.

SOURCE: ricettecrudiste.it