Impatimiti ai cafelei din toata lumea, acest desert e pentru voi! Prajiturele raw cu cafea :) Sunt delicioase, combinatia de unt de migdale, ulei de cocos si psyllium da nastere unei cremosenii pufoase care te cucereste pe loc :) Nu mai zic de aroma de cafea… :D

Ingrediente (6 portii):

Punem toate ingredientele (mai putin taratele de psyllium) in robotul de bucatarie sau blenderul de mare putere si mixam biine de tot. Cand avem o crema fina, satinata si groasa ca o smantana oprim robotul, adaugam si psyllium-ul si mai mixam cateva secunde. Turnam compozitia in 6 forme de silicon pentru briose (eu am folosit forma aceasta) si introducem totul in congelator cam 2 ore, pana sa intaresc. Inainte de servire le scoatem din forme, le pudram cu carob si le lasa la temperatura camerei 30-60 de min, sa se inmoaie si sa-si dezvaluie pufosenia :) Pofta mare!

ENGLISH VERSION 

To all coffee lovers out there, this dessert is for you: Raw mini coffee cakes :) They’re delicious, the combination of almond butter, coconut oil and psyllium creates a wonderful fluffy creaminess :) Not to mention the coffee flavor… :)

Ingredients (6 servings):

  • 300 g almond butter (recipe here)
  • 100 g desiccated coconut
  • 2 tbsp instant coffee + 200 ml almond milk (or 250 ml strong espresso)
  • 3-4 tbsp maple syrup (or other natural sweetener, to taste)
  • 2 tbsp coconut oil
  • 1 tbsp psyllium husk
  • cocoa or carob for dusting

Place all the ingredients (except psyllium) in the food processor or high speed blender and process well. When you have a smooth, satin cream, stop the machine, add the psyllium husk and give it a wiz for a couple more seconds. Pour the mixture in silicon muffin molds and place in the freezer to harden for about 2 hours. Before serving pop out of the molds, powder with carob and wait for 30-60 min, to soften and become fluffy :) Enjoy!

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