Raw claddkaka with cashew cream
Cooking Time1 h 30 m
Ingredients10
DifficultyEasy
A widow without oven, lactose and gluten feels like a small shortcut in the kitchen. Here, walnuts, valleys, pure oats and raw cocoa are mixed into a dense, dark batter that gets to stand in the fridge. Serve with cashew cream alongside.
Categories
BrunchCoffee BreakDessertYields
10ServingsCooking Methods
Baka
Ingredients
10 servings
- Step: 1200 g walnuts
- Step: 224 pc fresh extinct daddles
- Step: 31 dl oatmeal (use pure oats for gluten-free)
- Step: 41 dl cocoa
- Step: 52 msk kakaonibs
- Step: 63 msk cold water
- Step: 73 dl natural cashews
- Step: 81 1/2 dl water
- Step: 92 krm vanilla powder
- Step: 103 msk agavesirap
Instructions
- Step: 1Kladdkaka: Mix the walnuts fine in a food processor. Add other ingredients and continue mixing to a smooth batter, but it should not be completely smooth.
- Step: 2Press/plate out the batter in a backpaper-dressed shape or oiled shape with detachable edge. Cover with plastic foil. Set in the fridge at least 3 hours or overnight.
- Step: 3Cashewgred: Soak the cashew nuts in water at least 4 hours. Pour off the water. Put the nuts in a blender or food processor. Mix the nuts well. Add the water, a little at a time, to the desired consistency during continued mixing. It will be a smooth and fluffy “seed”. Move down vanilla powder and agave syrup.
- Step: 4When serving: Broad cashew cream over the cladding cake. Take some raw cocoa.
Näring
| Calories | 351kcal |
|---|---|
| Carbohydrates | 26g |
| Fat | 23g |
| Protein | 8g |
| Serving Size | 10serving |
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