što/
2 šalice suhog slanutka
1 šalica indijskih oraščića
1/2 šalice sezama
2/3 šalice kakaa u prahu
2/3 šalice suhih datulja (ili više, po želji)
1/2 šalice grožđica
2 velike žlice ječmenog slada (opcija)
2 velike žlice maslinovog ulja*
2-3 velike žlice kokosovog ulja*
1/2 šalice narezanih badema (opcija)
kako/
Slanutak namočite 8-10 sati, isperite i zatim skuhajte dok ne omekša ILI ga jednostavno močite 3 dana uz redovito ispiranje (svakih 8 sati), nakon čega ga neće biti potrebno kuhati. Indijske oraščiće i sezam namočite 8 sati i isperite. Sve zajedno stavite u blender, dodajte kakao, datulje, grožđice (moguće ih je namočiti 1-2 sata da omekšaju i upiju malo vode), slad, maslinovo i kokosovo ulje i sve zajedno izmiksjte u homogenu smjesu. Raširite smjesu na tacnu, po želji utisnite narezane bademe na vrh i stavite u frižider da se ohladi.
što ako/
Ovog sam radila štapnim mikserom (link).
Ovi bademi na fotkama su se malo kvarcali u pećnici ali radije nemojte to raditi. Ovo je bila čista pmsovska žudnja za nečim slatkim, čokoladnim i hrskavim i to odmah sada/sutra ujutro (zato je i slanutak kuhan a ne namočen 3 dana).
*ulje je tu za teksturu i da se lakše reže, ali apsolutno podržavam ako ga odlučite izbaciti
[ENGLISH] for Laura
cacao-chickpeas squares
what/
2 cups dried chickpeas
1 cup cashews
1/2 cup sesame seeds
2/3 cup cacao powder
2/3 cup dried dates (or more if you wish)
1/2 cup raisins
2 tbsp barley malt (optional)
2 tbsp olive oil*
2-3 tbsp coconut oil*
1/2 cup almond pieces (optional)
how/
Soak the chickpeas for 8-10 hours, wash them and cook until soft OR simply soak them for 3 days and rinse regularly (every 8 hours), after which cooking is not necessary. Soak the cashews and sesame for 8 hours and rinse them a bit. Put the chickpeas, cashews and sesame in a blender; add cacao, dates, raisins (you can soak them for 1-2 hours to soften a bit), malt, olive oil and coconut oil and mix it all into a homogeneous paste. Spread it on a big plate and (optionally) put some almond pieces on top. Leave in the fridge for a 1-2 hours if you can wait that long.
what if/
This one I made with a simple stick mixer and a plastic blender (link).
These tanned almond pieces had a short encounter with the oven; it was due to a strong urge for something sweet, chocolaty and crispy caused by pms and i am not too proud of it. Don't toast your almonds!
*oil gives this cake a special smooth texture and makes it easier to cut in slices, but I am generally against oil in food, so feel free to make this recipe without it
2 šalice suhog slanutka
1 šalica indijskih oraščića
1/2 šalice sezama
2/3 šalice kakaa u prahu
2/3 šalice suhih datulja (ili više, po želji)
1/2 šalice grožđica
2 velike žlice ječmenog slada (opcija)
2 velike žlice maslinovog ulja*
2-3 velike žlice kokosovog ulja*
1/2 šalice narezanih badema (opcija)
kako/
Slanutak namočite 8-10 sati, isperite i zatim skuhajte dok ne omekša ILI ga jednostavno močite 3 dana uz redovito ispiranje (svakih 8 sati), nakon čega ga neće biti potrebno kuhati. Indijske oraščiće i sezam namočite 8 sati i isperite. Sve zajedno stavite u blender, dodajte kakao, datulje, grožđice (moguće ih je namočiti 1-2 sata da omekšaju i upiju malo vode), slad, maslinovo i kokosovo ulje i sve zajedno izmiksjte u homogenu smjesu. Raširite smjesu na tacnu, po želji utisnite narezane bademe na vrh i stavite u frižider da se ohladi.
što ako/
Ovog sam radila štapnim mikserom (link).
Ovi bademi na fotkama su se malo kvarcali u pećnici ali radije nemojte to raditi. Ovo je bila čista pmsovska žudnja za nečim slatkim, čokoladnim i hrskavim i to odmah sada/sutra ujutro (zato je i slanutak kuhan a ne namočen 3 dana).
*ulje je tu za teksturu i da se lakše reže, ali apsolutno podržavam ako ga odlučite izbaciti
[ENGLISH] for Laura
cacao-chickpeas squares
what/
2 cups dried chickpeas
1 cup cashews
1/2 cup sesame seeds
2/3 cup cacao powder
2/3 cup dried dates (or more if you wish)
1/2 cup raisins
2 tbsp barley malt (optional)
2 tbsp olive oil*
2-3 tbsp coconut oil*
1/2 cup almond pieces (optional)
how/
Soak the chickpeas for 8-10 hours, wash them and cook until soft OR simply soak them for 3 days and rinse regularly (every 8 hours), after which cooking is not necessary. Soak the cashews and sesame for 8 hours and rinse them a bit. Put the chickpeas, cashews and sesame in a blender; add cacao, dates, raisins (you can soak them for 1-2 hours to soften a bit), malt, olive oil and coconut oil and mix it all into a homogeneous paste. Spread it on a big plate and (optionally) put some almond pieces on top. Leave in the fridge for a 1-2 hours if you can wait that long.
what if/
This one I made with a simple stick mixer and a plastic blender (link).
These tanned almond pieces had a short encounter with the oven; it was due to a strong urge for something sweet, chocolaty and crispy caused by pms and i am not too proud of it. Don't toast your almonds!
*oil gives this cake a special smooth texture and makes it easier to cut in slices, but I am generally against oil in food, so feel free to make this recipe without it
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