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[ENG]
chocolate and banana tart
what/
4 bananas
300 g oatmeal
400 ml whole-fat coconut milk
100 g cacao mass
80 g coconut oil
~ 5 tbsp agave nectar
how/
Blend two bananas, one tablespoon of coconut oil, 70 ml of water and 1-2 tbsp agave nectar into a homogeneous mixture. Grind the oatmeal, but not too finely. Mix the ground oatmeal and banana mixture and let it sit for at least 5 minutes so that the oats absorb some water. Put the batter into a cake mould and shape it with your hands (press it into the mould and form the edges). Bake it on 180°C for 25 minutes and let it cool down a bit after you take it out of the oven. In the meantime, you can make the cream - melt the cacao mass and coconut oil and blend them together with 2 bananas, coconut milk and some agave nectar (up to your taste). Pour the cream inside the oatmeal crust and let it cool down in the fridge for at least a couple pf hours to thicken.
Enjoy!
[ENG]
chocolate and banana tart
what/
4 bananas
300 g oatmeal
400 ml whole-fat coconut milk
100 g cacao mass
80 g coconut oil
~ 5 tbsp agave nectar
how/
Blend two bananas, one tablespoon of coconut oil, 70 ml of water and 1-2 tbsp agave nectar into a homogeneous mixture. Grind the oatmeal, but not too finely. Mix the ground oatmeal and banana mixture and let it sit for at least 5 minutes so that the oats absorb some water. Put the batter into a cake mould and shape it with your hands (press it into the mould and form the edges). Bake it on 180°C for 25 minutes and let it cool down a bit after you take it out of the oven. In the meantime, you can make the cream - melt the cacao mass and coconut oil and blend them together with 2 bananas, coconut milk and some agave nectar (up to your taste). Pour the cream inside the oatmeal crust and let it cool down in the fridge for at least a couple pf hours to thicken.
Enjoy!
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