onsdag 23 november 2016

Vegan Chocolate Balls, Chocolate Muffins and Chocolate Cake with Dates, Avacado, Banana and Black Beans

Chocolate Bean Balls 

70 grams of black beans
15 grams of coconut oil
35 grams of sweet almonds
50 grams of fresh dates (nuclei removed)
1 tablespoon cocoa
1 ½ tablespoon agave syrup
½ tablespoon vanilla powder

 You can use canned beans. If you use dried beans like me they have to been soaked at least 8 hours in water. Rinse off the water and pour beans in a pan covered with water. Boil for 1 hour. Rinse the beans. Place all ingredients in a bowl and mix with a hand blender until everything becomes a smooth dough. Roll into round balls and roll in shredded coconut.

Chocolate muffins with avocado and banana

Chocolate muffins:
35 grams butter
60 grams of dark chocolate (sugar please)
50 grams of avocado
50 grams of banana
1 tsp baking powder
4 tablespoons soybean whipping cream
½ cup hazelnut flour
1/3 - ½ dl sweetener
1 tsp vanilla powder

Chocolate frosting:

50 grams vegan cream cheese
35 grams of dark chocolate (milk free)
1 teaspoon hot water
1 tsp instant coffee powder
1 tsp sweetener
1 tsp vanilla powder

Chocolate muffins:

Preheat the oven to 150 degrees Celsius. Melt the butter together with small pieces of chocolate (I do this in the microwave). Add all ingredients to the chocolate base in a bowl and mix (with a hand blender) until blended. Line a small muffin cups and spread the batter in this. Bake in the oven for 22-25 minutes (muffins should still be a bit sticky in the middle). Let the muffins cool.

Chocolate cream: 

Mix hot water with the coffee powder to the chocolate cream. Melt the chocolate and mix with remaining ingredients. Top the muffins with chocolate cream.

Chocolate Bean Cake with Dates

50 grams of black beans
40 grams of fresh dates
1 egg (skip the egg if totally vegan and add 1 tsp baking powder 
instead with 2 tbs water)
½ cup almond flour
2 tablespoons grated coconut
1 tablespoon cocoa
1 tablespoon sweetener
½ tsp of vanilla powder
1 tablespoon soymilk or soycream
10 grams of hazelnuts
10 grams light unsweetened chocolate, milkfree
20 grams milkfree butter

Preheat the oven to 175 degrees Celsius.

Add beans, dates (and egg if you choose) in a bowl and mix everything together (I use a hand blender). 

Coarsely chop the chocolate and hazelnuts and add them together with all other ingredients and mix well. If you want to, melt butter and mix in this. Pour batter into a greased and floured spring form of about (12 centimeters diameter). Bake in the oven for about 12 minutes. Serve with ice cream or whipped cream. Use vegan soycream for whipping. 

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