Bánh quy sô-cô-la hạnh nhân sống phủ kem / Biscuits chocolat amande (raw + vegan)

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Recette en français est en bas.

Đây là loạt bánh quy sống phết kem với nhiều hưong vị khác nhau để mỗi người có thể tùy hứng sáng tác theo vị và màu sắc mình thích. Ở đây là ví dụ 4 vị: kem dừa bơ lạc, dừa hoa quả, dừa quế, dừa sô-cô-la. Bánh này có 2 phần: phần bánh ở dưới và phần kem phủ ở phía trên.

Phần bánh quy:

  • 1 cốc hạt hạnh nhân (ngâm 2 tiếng trong nước)
  • 1/3 cốc dừa nạo khô
  • 3, 4 mấy quả datte bỏ hột (theo độ ngọt tùy thích)
  • 1 thìa cà-phê bột quế
  • 3 thìa canh bột cacao

Cho vào máy xay thành dạng còn gợn bột (ko xay nhuyễn mịn).

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Cho vào khuôn bánh qui, khoảng 2 thìa cà-phê đầy vào một khuôn bánh nhỏ như thế này, rồi ép xuống làm nền

Phần kem:

  • 1 hộp nước dừa, để thật lạnh, hớt lấy phần đặc mịn ở phía trên
  • 2 thìa canh đường thô
  • Fixe chantilly

Đánh bông tất cả nguyên liệu. Cho vào tủ lạnh cho đến khi kem hơi cứng lại.

Trộn thật đều rồi phủ lên bánh:

– Kem bơ lạc (để phủ 2 cái bánh)

  • 1 thìa cà-phê đầy bơ lạc
  • 3 thìa cà-phê kem dừa

– Kem sô-cô-la:

  • 1 thìa cà-phê bột cacao
  • 3 thìa cà-phê kem dừa

– Kem quế:

  • 1/4 thìa cà-phê bột quế
  • 1/4 thìa cà-phê bột nghệ
  • 3 thìa cà-phê kem dừa

– Kem dừa hoa quả:

  • Phủ 1,5 thìa cà-phê kem dừa lên bánh. Dùng hoa quả tùy thích trang trí bên trên.
  • Cho tất cả vào tủ lạnh để thật lạnh, rồi nhẹ nhàng dỡ bánh ra khỏi khuôn

~~~~~

Ces petits gâteaux se composent de 2 parties: biscuit et crèmes de différents saveurs.

Biscuits:

  • 1 verre d’amandes (trempées dans l’eau pendant 2 heures)
  • 1/3 verre de coco râpé sec
  • 3 ou 4 dattes dénoyautées
  • 1 càc de cannelle en poudre
  • 3 càs de cacao en poudre

Mixer tous les ingrédients en poudre (non en crème).

Verser dans chaque petite moule 2 càc de ce mélange, entasser pour en faire un fond de biscuits.

Crèmes

  • 1 boîte de crème de coco (très froid et prendre seulement la partie de crème au dessus, ne pas prendre la partie liquide en bas)
  • 2 càs de sucre de canne
  • Fixe chantilly

Faire monter les ingrédients pour avoir une mousse aérée. Mettre dans le frigo jusqu’à ce qu’elle devienne un peu dure. Utiliser cette crème pour faire les saveurs suivants (pour 2 biscuits à chaque saveur). Mélanger et étaler au dessus de 2 petits biscuits :

Crème de beurre de cacahuète:

  • 1  càc de beurre de cacahuète
  • 3 càc de crème de coco

Crème de chocolat:

  • 1 càc de cacao en poudre
  • 3 càc de crème de coco

Crème de cannelle:

  • 1/4 càc de cannelle en poudre
  • 1/4 càc de curcuma en poudre
  • 3 càc de crème de coco

Crème de coco avec fruits:

  • Etaler 1,5 càc sur un biscuit et mettre au-dessus les fruits que vous préférez.
  • Mettre tous dans le frigo pendant 1-2 heures. Démouler doucement.

RAW Apple & Banana Pie, garnished with Grated Lime Zest & Cinnamon

RAW Apple & Banana Pie, garnished with Grated Lime Zest & Cinnamon…Lime plus cinnamon gives it that extra punch and tastes WONDERFUL!!!..

Ingredients:
CRUST…….

  • Walnuts
  • Almonds
  • Flaxmeal
  • Coconut Nectar
  • Maple Syrup
  • Sea salt
FILLING………..

  • 4 Sweet Apples 
  • 1 or 2 bananas
  • Cinnamon
  • Raisins

Place in food processor walnuts, almonds and blend then add flax meal. Mix in a bowl with nectar and maple syrup and add a pinch of sea salt.
Place on a pie dish .
To make filling blend in a food processor apples bananas and raisins and spread over the crust. Place in the fridge if you want to enjoy it nice and cold and then decorate with bananas and cinnamon and apples or anything of your choice and enjoy.

Mango Papaya Coconut Cream Pie with Raspberry Frosting.

Crust:

  • 2 cups pecans, soaked for at least 2 hours
  • 5 soft dates
  • 1 tablespoon maple syrup
  • 2 tablespoons raw carob powder
  • 1 tablespoon cinnamon
  • 2 teaspoons freshly ground nutmeg
  • 1 teaspoon vanilla extract
  • Pinch of salt

Pulse the nuts in a food processor. Add the rest of the crust ingredients and process until smooth.
Press the dough into a loose bottom cake tin.

Filling:

  • 1 mango, thinly sliced
  • 1/2 large ripe papaya, thinly sliced
  • Coconut Cream:
  • 1/2 cup cashews, soaked for at least 2 hours
  • Young Thai coconut meat – from 1 coconut,
  • chopped
  • 4 soft dates
  • 1 tablespoon coconut butter
  • Pinch of salt
  • 1 teaspoon vanilla essence

Mix all ingredients in a blender, adding filtered water or fresh coconut water to get it all to combine.

Raspberry Frosting:

  • 1 cup cashews, soaked for at least 2 hours
  • 1/2 cup fresh or frozen raspberries
  • 1 tiny slice of fresh beetroot, peeled and
  • chopped (for colour)
  • 1 teaspoon vanilla essence
  • 1 tablespoon agave nectar

Blend in a food processor until smooth.Lay the slices of mango in the crust and
spread over the coconut cream, follow with papaya slices, and finally top with the frosting. Refrigerate for 5 hours, or overnight.

(source: link)

Another recipe of “Tarte à l’avocat et au citron sans cuisson” is here.

Raw Chocolate Coconut Cream Torte

You can also find another recipe (not raw, in french) in this link of VG-zone,

or another one (raw and in english) in RawFoodRecipes.

Bottom Layer Crust

  • 1 cup raw almonds or pecans, soaked 2 hours, rinsed
  • 1 cup fresh or dried finely shredded unsweetened coconut
  • 1/2 cup pitted dates
  • 1/2 cup raw cacao powder
  • ¼ tsp cinnamon
  • Dash of cayenne
  • In a food processor with the S blade, mix until a crumb texture is reached. Set aside.
Coconut Cream Filling
  • 2 cups firm young coconut pulp
  • 5 bananas
  • 1/4 cup coconut oil
  • 4-5 pitted medjool dates
  • ½ tsp vanilla extract or caviar scraped from 1 bean
  • Blend ingredients until creamy. Set aside and refrigerate.

Top Chocolate Layer

  • 1 cup young coconut pulp
  • 3 Tbsp coconut oil
  • ½ cup raw cacao powder
  • 3 pitted medjool dates
  • 3 black mission figs
  • ½ tsp vanilla extract or caviar scraped from 1 bean
  • ¼ tsp cinnamon
  • Dash of cayenne

Blend ingredients until thick and smooth, adding just enough coconut water to turn over in blender. Set aside.

Garnish

  • 1 cup assorted berries – raspberry, blueberry, sliced strawberries
  • 1 tsp Agave Nectar or other vegetal sweetener (Stevia extract, maple syrup, etc.)
  • Mint leaves (optional)

Blend the vegetal sweetener with about a few of the strawberries to make a glaze. Toss gently with the berries and mint and refrigerate until ready to serve.

  • 6-8 large firm strawberries, de-stemmed and sliced 1/8” thick

Assembly:
1. Press crust recipe evenly into a 9” spring-form torte pan with a removable side greased with a little coconut oil.
2. De-stem, then slice the strawberries the long way and press the large pieces against the inside of the torte pan. Use the smaller heels in the garnish..
3. Pour in and spread the Coconut Cream Filling.
4. Freeze for 2 hours to firm up.
5. Pour on and spread the top chocolate layer mix. Refrigerate or freeze again until firm.
6. When ready to serve, first arrange the fruit garnish on top.

It looks complicated, it’s not! Once you have assembled all the ingredients, this goes very quickly, and what a reward at the end!!

Recipe originally posted by Eric Rivkin. It was edited in order to make it suitable for vegetarians and vegans, from VeganismIsTheFuture.