Coconut mousse, cocoa and avocado
12 recipes
Crudivegano herbal cake and chickpea meringue
ingredients
servings
8
Red beetroot
1 unit
Julienne carrots
150 grams
Desiccated coconut
6 spoons
Avocado
1 unit
Agave syrup
2 spoons
Bitter cacao
3 spoons
Chia seeds
2 spoons
Desserts from world
Crudivegano herbal cake and chickpea meringue
Crudivegano herbal cake and chickpea meringue
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Spanish
with 
description
Raw and vegan cake made from plant-based carrots, basil, coconut, silver and chickpea meringue
preparation
step 1
Grate the carrots and letarragas rest chia seeds in filtered water until they release their mucilage
step 2
mix all the ingredients in a blender to form a paste
step 3
add quinoa popcorn or inflated quinoa if we do not have it can be replaced by extra coconut or linseed flour
step 4
in a mold extend the dough take it to the freezer or freezer for 10 minutes while preparing the filling
step 5
make a mousse of cacao amrago, agave and avocado to fill
step 6
Aquafaba or water from chickpeas cooked in tin or tetra brick (use only water) and beat
step 7
to mount snow (as if they were egg whites) to put a pinch of salt pink himalaya and to make to taste
step 8
when you have the consistency of meringue fill PD: with a drop of natural lemon helps the meringue have a clear texture of eggs.
step 9
fill and decorate to taste EYE garbanzo meringue does not last long when NO refined sugar is used Prepare cover just before serving, avoid refined white sugar or white venison
