Reteta pe care v-o propun astazi este speciala :) Magazinul online Haircare.ro aduce in premiera in romania gama Aveda, de produse profesionale naturale de ingrijire a parului. Cu aceasta ocazie am fost invitata, alaturi de alti bloggeri talentati, sa prepar o reteta sanatoasa cu unul din ingrediente samponului pe care l-am primit spre testare :) Rezultatul? Un par superb si un tort raw cu menta si ciocolata :)

Ingrediente (10 portii):

Pentru tort: introducem in robotul de bucatarie nucile caju scurse, curmalele si mixam bine pana sunt cat mai maruntite. Adaugam apoi untul de cacao topit la bain-marie, siropul de artar, laptele de migdale, pudra de cacao, menta si esenta de menta. Daca e nevoie, oprim din cand in cand robotul si luam compozitia cu o lingura de pe pereti. Mixam pana suntem multumiti de cremozitate, trebuie fie ca o smantana groasa :) Turnam compozitia intr-o forma rotunda cu fund detasabil (diametru de 18cm, gasiti aici) si o introducem in congelator pana se intareste suficient cat sa putem taia felii frumos (cam 2-3 ore).

Pentru glazura de menta mixam in blender 3 linguri de sirop de artar, 2 linguri de ulei de cocos si o mana de frunzulite de menta. Turnam glazura peste tort (uleiul de cocos din compozitie o va intari la contactul cu tortul rece), decoram cu frunzulite de menta si cacao nibs si servim. Pofta mare! :)

ENGLISH VERSION

This is a very special recipe :) I was invited to prepare something with one of the ingredients from the Aveda natural hair care products. I am so excited I got to test a great hair volume shampooo, and this is how this beautiful raw chocolate mint cake was born :) Enjoy!

Ingredients (10 servings):

  • 400 g raw cashews (soaked for 2 hours)
  • 100 g pitted dates
  • 100 g maple syrup
  • 100 g cocoa butter
  • 75 g cocoa
  • 200 ml almond milk
  • 20 g fresh mint
  • 1/2 tsp natural mint extract
  • glaze: 3 tbsp maple syrup, 2 tbsp coconut oil, a few mint leaves
  • cacao nibs (optional, for the topping)

For the cake: process the drained cashews and dates in the food processor until well crumbled. Then add the bain-marie melted cocoa butter, maple syrup, almond milk, cocoa, mint leaves and mint essence. If necessary stop from time to time to scrape down the walls. When creamy enough, pour the mixture in a 18 cm spring form pan and place in the freezer to set (about 2-3 hours).

For the mint glaze blend 3 tablespoons of maple syrup, 2 tablespoons of coconut oil and a few mint leaves. Pour the glaze over the cake (the coconut oil will make it become firm when in contact with the cold cake), decorate with mint leaves and cocoa nibs and enjoy! :)

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