Oat Cookies
Coarsely chop the almonds and cashews in a food processor.
Mash the bananas in a large bowl until smooth.
Add the oats and mix well.
Stir in the blueberries and chocolate chips, then add the chopped nuts.
Shape about 25 g of dough into cookies and place them on a baking tray lined with parchment paper.
Bake at 350°F (180°C) for about 20 minutes.
Let cool slightly… then enjoy!
Remove the stems, scoop out the persimmon pulp, and discard any seeds.
Blend until smooth, then add the unsweetened cocoa powder.
Blend again until creamy and uniform.
Pour into small molds or ramekins and refrigerate for at least 2 hours.
Unmold and top with chopped hazelnuts before serving.
Mix the Greek yogurt with shredded coconut until creamy.
In a small bowl, whisk cocoa powder with a little water until smooth, then sweeten with honey.
Quickly dip the rusks into cold espresso coffee.
Layer with the coconut yogurt and repeat until the glass is filled.
Finish with the cocoa cream and chill for at least 2 hours before serving.
Melt the dark chocolate in the microwave.
Mix in the egg yolks.
Whip the egg whites until stiff peaks form, then gently fold them into the chocolate mixture.
Mix until smooth and fully combined, then bake until set.
0 comments:
Post a Comment