Name: Carob & Persimmon Cups
Yield: 4
Cuisine: Vegan
Ingredients: For the Crust:; 10 Carob Pods; 50 gr of shredded, unsweetened Coconut; 50 gr Organic Date Paste; 50 gr Raw Almonds; 5 tbs Coconut Milk; For the Cream:; 2 Persimmons; 1 tbsp 100% Raw Cacao

Description

An unusual combination of flavors that merge together in these delicious, yet healthy, pastries. 100% vegan, gluten and sugar free!

Ingredients

Scale

For the Crust:
10 Carob Pods
50 gr of shredded, unsweetened Coconut
50 gr Organic Date Paste
50 gr Raw Almonds
5 tbs Coconut Milk
For the Cream:
2 Persimmons
1 tbsp 100% Raw Cacao

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Instructions

Crust

Open the carobs and remove the seeds. Put the fruits in a high speed blender together with the other ingredients for the crust. Blend until you get a coarse, flour-like texture.
Pour the mixture in a bowl and knead it adding the coconut milk, until the dough becomes elastic.
Create a thin layer with a rolling pin and cut 6 circles and place them in a muffin baking pan. Bake at 180 C for 20 minutes.

Cream

Blend the persimmon pulp with the cocoa powder on a high speed blender until the cream gets thick and fluffy.
Spoon the cream in the carob cups and decorate with some cacao powder. Enjoy!

Category: Dessert
Cuisine: Vegan, Gluten Free, Sugar Free