Blog my mind — dessert
Nut-free coconut caramel slice! 🥥🍫
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Recipe _____ BASE 50 grams flax seeds, ground into a meal 1 1/4 cups shredded coconut 1/4 cup cacao Pinch good-quality salt 6 medjool dates, pitted 2-3 Tbsp rice malt syrup CARAMEL LAYER 2 cups medjool dates, pitted 1/2 cup hulled tahini OR peanut butter if tolerated 1/4 cup rice malt syrup 1/2 tsp good-quality salt 1/4 cup coconut condensed milk CHOCOLATE TOP 100grams vegan dark chocolate 1 Tbsp coconut condensed milk Method 1. Add flax meal, coconut, cacao and salt to a high-speed food processor. Pulse until combined. Add dates and 2 Tbsp rice malt,...
Breakfast cups filled with dark berry compote by foodie.yuki [IG]
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![Breakfast cups filled with dark berry compote by foodie.yuki [IG]](http://cdn.shopify.com/s/files/1/0029/2598/5856/articles/3FCD2614-6C63-4D62-B9C6-D351DAC31D7C_{width}x.jpeg?v=1563815013)
The recipe is vegan and refined sugar free. ~ Recipe Short pastry cups 175g flour 5g baking powder 90g coconut blossom sugar 40 ml water 40 ml sunflower seeds oil 10 ml olive oil 1/4 tsp vanilla bean paste Dissolve the sugar in water. In another bowl, combine flour with baking powder. Add oils, vanilla and sugar mixture and work the dough by hand. Wrap the dough into food film and place in the fridge for 30min. You can use it to make cookies, tarts, crumbles etc. Bake your preparation in the preheated oven at 165 Celsius Degrees (time depends...