Desserts

Ingredients:

• 350g of dark chocolate
• 3x eggs (at room temperature)
• 250g of butter
• 150g of sugar
• 100g of wheat flour

Ingredients:

• 200g of dark chocolate
• 100g of milk chocolate
• 150g of cane sugar
• 150g wheat/cake flour type 450
• 200g of butter
• 5x eggs
• 2x yolk
• 1/3x tablespoon of salt
• 1x spoon of bitter cocoa

Date bars – Policzona Szama

Ingredients:

• 500g of dates
• 60g of cashew nuts
• 65g of brazil nuts
• 40g of coconut shrims
• 15g of unrefined coconut oil
• 20g of cocoa powder

Remember to wash dates before mixing them! It also makes them softer which is easier for the blender.

Ingredients (for cake plates):

• 500g of cake flour type 450
• 100g of icing sugar
• 125g of butter
• 100g of honey
• 1x full tablespoon of baking soda
• 1x egg

Ingredients (for a cream):

• 750ml of milk
• 90g of cake flour type 450
• 2x of eggs
• 150g of icing sugar
• 3x tablespoons of vanilla sugar
• 180g of butter

According to the recipe above use ingredients listed below:

• 1x jar of tahini
• 1/4x glass of water
• 1x glass of sugar
• 1x vanilla stick or 2x small spoons of vanilla sugar
• a handfull of hazelnuts
• one bar of dessert/dark chocolate
• 1x small spoon of cocoa

Go throught the steps as they are in the recipe, but once you reach a step to add nuts; add hazelnuts, crushed chocolate bar and cocoa. Then mix it and boil for another 1,5 minutes (as it is in the recipe).

Ingredients:

• 150g of dark chocolate “811 Callebaut”
• 100g of coconut oil
• a pinch of chilli
• 170g of cane sugar
• 100ml of soy drink
• 200g of wheat flour
• 1x teaspoon of Dr. Oetker’s baking powder

Ingredients:

• 120g of vegan margarine or butter
• 80g if icing sugar
• 1x of teaspoon Dr. Oetker’s vanilla paste
• 250g of wheat flour
• 80g of pekans or walnuts
• 2x tablespoons of soy drink

Ingredients (for a chocolate base):

• 150g of wheat flour
• 20g of dark cocoa
• a pinch of salt
• 60g of icing cake
• 120g of cold vegan butter or coconut oil in room temperature
• 2x tablespoons of cold water

Ingredients (for a pistachio cream):

• 250ml of soy drink
• 30g of corn starch
• 2x pinches of salt
• 1x teaspoon of vanilla extract (or vanilla paste)
• 140g of icing sugar
• 1x tablespoon of agar-agar (~2g)
• 200g of pistachio paste
• 20g of coconut oil

Ingredients (for decorations):

• 30g of melted dark chocolate
• chopped pistachio nuts
• a few mint leaves

Dry ingredients:

• Brown puffed rice cereal, or rice krispies (1.5 cups, 24 g)
• Rolled oats (1.5 cups, 135 g)
• Chocolate chips (1/4 cup, 60 g)
• Seeds (1/3 cup, 40 g) – I use pumpkin, sunflower, chia seeds
• Salt (1/4 tsp, 1 g)

Wet ingredients:

• Honey (1/2 cup, 168 g)
• Natural peanut butter (1/2 cup, 120 g)
• Coconut oil (2 tbsp, 30 g)
• Vanilla extract (1 tsp, 5 ml) Chocolate syrup topping (optional):
• Coconut oil (1/2 tsp, 2.5 g)
• Chocolate chips (1.5 tbsp, 22 g)