što/
.baza:
150 g datulja
100 g badema
50 g suncokretovih sjemenki
50 g rižinog mlijeka
20 g korijena cikle
.krema:
170 g indijskih oraščića
80 g sirovih pistacija
220 ml vode ili rižinog mlijeka
45 g kakaovog maslaca
65 g kokosovog ulja
70 g agavinog sirupa
prstohvat mljevene vanilije
1/4 čajne žličice kurkume
1/3 čajne žličice spiruline
.glazura:
100 g indijskih oraščića
80 g kakaovog maslaca
60 g kokosovog ulja
60 g agavinog sirupa
5-10 g cikle
50 ml rižinog mlijeka
kako/
Sve sastojke predviđene za bazu stavite u sjeckalicu i dobro izmiksajte kako biste dobili ujednačenu i relativno meku smjesu koja se može lako oblikovati rukama. Utisnite smjesu u kalupe (ili jedan veliki kalup pa ćete kasnije kolač izrezati na kocke) i stavite u hladnjak ili zamrzivač. Rastalite 45 g kakaovog maslaca i 65 g kokosovog ulja na pari. Ostale sastojke kreme za to vrijeme dobro izblendajte u blenderu kako biste dobili glatku smjesu. Ako imate nešto slabiji blender, bilo bi dobro prethodno ostaviti indijske oraščiće i pistacije da odstoje nekoliko sati u navedenoj količini vode ili rižinog mlijeka kako bi omekšali. Dodajte rastaljeni kakaov maslac i kokosovo ulje u blender i blendajte dok ne dobijete potpuno glatku i kremastu teksturu (jednom kada se krema stisne, morate imati osjećaj da se topi u ustima. Ne morate ali bilo bi lijepo). Izlijte kremu preko baze i sve skupa stavite u zamrzivač da se stisne. Za glazuru, rastalite kokosovo ulje i kakaov maslac na pari pa ih izblendajte s ostalim sastojcima u potpuno glatku smjesu. Izlijte glazuru preko dobro ohlađene kreme od pistacija i po želji ukrasite komadićima pistacija.
*za sirovu verziju ovog deserta, možete rižino mlijeko zamijeniti vodom
[ENGLISH]
white chocolate and pistachio slices
what/
.base:
150 g dates
100 g almonds
50 g sunflower seeds
50 g rice milk
20 g beetroot
.cream:
170 g cashews
80 g raw pistachio
220 ml water or rice milk
45 g cacao butter
65 g coconut oil
70 g agave syrup
pinch of ground vanilla
1/4 tsp ground turmeric
1/3 tsp spirulina powder
.glaze:
100 g cashews
80 g cacao butter
60 g coconut oil
60 g agave syrup
5-10 g beetroot
50 ml rice milk
how/
Put all the ingredients for the base into a food processor and blend them until you get an even and relatively soft mixture which can be easily shaped with hands. Press the base into moulds (or use a big mould or tray and slice the cake later) and leave it inside a fridge or freezer to cool down and thicken a bit. Melt 45 g of cacao butter and 65 g of coconut oil over a double boiler. Blend the rest of the ingredients for the pistachio cream well, add the melted cacao butter and coconut oil and continue blending until you get a really smooth and creamy texture. If you don't have a high speed blender, you can soak the cashews and pistachios in water or rice milk for a few hours before making the cream to make them softer. Once the cream thickens in the fridge, you want it to be so smooth that it melts in your mouth. Pour the cream over the base and put it in the freezer to thicken. To make the glaze, melt the coconut oil and cacao butter over a double boiler and blend with the rest of the ingredients until smooth. Pour the glaze over properly chilled pistachio cream and decorate with pistachios while it's still soft.
