From the category archives:
Ingredients
For the pannacotta
350 ml almond milk
150 ml almond cream (or other vegetable cream, preferably rice based cream)
3 tablespoons agave syrup
a pinch of vanilla powder
2 1/2 teaspoons agar agar powder
For the cacao and carob sauce
2 teaspoons cacao powder
4 teaspoons carob powder
2 teaspoons tahin
4 teaspoons agave syrup
3 teaspoons raw almond cream
9 teaspoons almond milk
To complete
2-3 fresh prickly [...]
Posted in: autumn, chocolate, desserts, fruits, gluten-free
{ 9 comments }
Ingredients
For the filling
3 slightly under-ripe pears (Bartlett or similar), peeled and cut into pieces
1 teaspoon cinnamon powder
2 tablespoons agave syrup
juice of 1 lemon
For the crumble topping
100 g dark chocolate (or 1 bar)
4 handfuls of hazelnuts
a pinch of whole sea salt
3 tablespoons muscovado sugar
a few pinches of cinnamon powder
6 tablespoons whole rice flour
4 tablespoons unsweetened cocoa [...]
Posted in: autumn, baking, breakfast and brunch, chocolate, crumbles, desserts, fruits, gluten-free, sweet
{ 12 comments }
Ingredients
1 dark chocolate bar (100 g), preferably Fairtrade, 80% cacao
2 teaspoons hazelnut butter
a pinch of cinnamon
a pinch of chilli powder
a pinch of whole sea salt
8 fresh figs, ripe but firm, washed and pat dried with kitchen paper
2 handfuls unsalted pistachios, shells and skins removed, very coarsely chopped
Directions
First, break the choicolate bar and melt it in [...]
Posted in: chocolate, desserts, fruits, gluten-free, sweet
{ 5 comments }
Pears and chocolate: a classic combination which is always a winner. When selceting the pears for this cake, make sure they’re firm and under-ripe. If you’re using sweetened dark chocolate, lower the amount of rice malt syrup.
Ingredients
1 cup almond flour
1 cup whole kamut flour
4 extra firm Bartlett or other firm pears, peeled, cored and cut into chunks
6 tablespoons extra [...]
Posted in: baking, cakes, chocolate, cooked, desserts
{ 3 comments }
Ingredients
100 g dark chocolate, fair trade
65 g whole puffed rice
3 tablespoons rice malt syrup
2 tablespoons plain rice milk
1 pinch whole sea salt
Makes 8 bars, 4×4 cm each.
Directions
In a heavy-bottomed saucepan, melt the chocolate with the milk and salt, stirring constantly. As soon as it’s melted, remove the chocolate from the fire and add the rice malt [...]
Posted in: autumn, baking, breakfast and brunch, chocolate, desserts, finger food, lunch-box, rice, spring, tea time, winter
{ 3 comments }
Ingredients
For the ‘jelly puddings’
500 ml mixed berry juice (the one I used was a blend of blackcurrant, cranberry, strawberry and raspberry juices)
3 teaspoons agar powder
For the white chocolate sauce
100 g white chocolate (I used vegan white chocolate chips)
half a teaspoon ground cinnamon
200 ml soy milk
1 teaspoon cornstarch
Makes 4 servings.
Posted in: autumn, chocolate, desserts, fruits, gluten-free, summer, sweet
{ 4 comments }
VERSIONE ITALIANA