Raw vegan sweets
10 recipes
Piedmontese: crude vegan pie
ingredients
servings
8
Dates
10 unit
Cocoa beans
6 unit
Water
150 mL
Coconut oil
3 spoons
Cashew nuts
300 grams
Carob
1 unit
Vanilla powder
1 teaspoon
Hazelnuts
100 grams
Bitter cacao
4 spoons
Agave syrup
5 spoons
Desserts from Italy
Piedmontese: crude vegan pie
Piedmontese: crude vegan pie
ready in
2 hours 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A delicious, completely vegan and crudest pie, to discover the vanilla, chocolate and hazelnut tastes of Piedmont! A delight for the palate that will make your taste buds go crazy
preparation
step 1
Put 50 gr of hazelnuts, 10 days nour deglet, 2 tablespoons of raw cocoa powder, 6 raw cocoa beans into an S-blade mixer and allow to act as a ball
step 2
Prepare a baking sheet of the size of the base of the cake and put it on the base
step 3
Spread the dough on a uniform basis, taking care to level it. Put in the fridge to make it firmer
step 4
For the mousse, put in the blender 300 gr of dried and ransacked bacon, 3 tablespoons raw agave syrup, 3 tablespoons of raw coconut oil, 150 ml of water. Run until you get a thick mousse
step 5
Once finished, you will get a mixture of about 700-800ml
step 6
Divide the mixture into three cups, placing the first 400ml in the second 250ml, in the last 150ml
step 7
Now let's prepare the three mousses: hazelnuts, vanilla and chocolate!
step 8
Cream hazelnuts: put the cream of the 150ml bowl in the blender. Add 50gr of ground and rinsed hazelnuts, 1 tablespoon of carob, 1 tablespoon of raw agave syrup.
step 9
Blend until you get a uniform cream. Put the compound thus obtained in the bowl
step 10
Vanilla Cream: Put in the bowl with 400 ml of about 1/4 teaspoon of raw vanilla powder (or little more according to your taste). Mix well with a spoon or with a whip
step 11
Chocolate cream: put in the bowl with 250 ml of cream, 2 tablespoons of raw cocoa powder and 1 tablespoon of raw agave syrup. Mix well with a spoon or with a whip
step 12
Take the cake with the base and prepare for the mousse: take half the vanilla cream and pour it on the base in the cake, leveling
step 13
Leave 30-40 minutes in a freezer (freezer). Once the cream has almost solidified, extract it from the freezer
step 14
Pour the hazelnut cream on the layer and put in a freezer for 30-40 minutes
step 15
Repeat by pouring the chocolate mousse first and put in a freezer
step 16
Finally put the remaining vanilla cream and leave 30-40 minutes in the fridge. Et voilá! Your cake is ready!
