Passionate about healthy eating and sustainability, Alexandra Martins makes her Instagram page a space for sharing colorful, delicious and healthy recipes. Food photographer and digital content creator, she is also vegan , which is why she shows us that meals with 0% ingredients of animal origin can be as delicious as more conventional dishes. This dessert, designed by you, is proof of that.
Ingredients:
For the cream:
1 package of silken tofu (290g);
1/2 cup (75g) dark chocolate chips;
65g of sugar-free soy vegetable drink;
1/2 cup (120g) hazelnut butter;
1 pinch of fleur de sel.
For the base:
1/2 cup (50g) of whole oat flakes;
9 medjool dates (155g);
2 tablespoons of raw cocoa powder;
1 cup (100g) hazelnut flour;
5 tablespoons (75g) hazelnut butter.
Preparation method:
Start by making the base, placing all the ingredients in a food processor and blending until you obtain a paste that is easy to mold;
Take a small mold with a removable bottom (+/- 18cm), place the base mixture inside and press well with your hands until it covers the base and sides of the mold;
Use the back of a tablespoon to flatten and press as much as possible. Place in the refrigerator;
Meanwhile, melt the chocolate chips in a bain-marie, together with the vegetable drink. When it is melted, place it in the food processor, along with all the other cream ingredients and blend until you get a super creamy result;
Pour the cream over the previously made base and place it back in the fridge for at least 4 hours, so that it becomes firm. When serving, simply sift raw cocoa over the top, decorate with extra hazelnuts, chocolate chips, hazelnut butter and salt pebbles.
Follow Alexandra on social media:
Instagram : @thingsaboutavegangirl
Facebook : @thingsgaboutavegangirl
Website : thingsaboutavegangirl.com
