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
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