Cocoa cupcakes stuffed with peanut butter with avocado topping
Desserts from Chile
Chickpea and Cocoa Sponge Cake
Chickpea and Cocoa Sponge Cake
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Spanish with
description
This time I prepared fluffy biscuits from a simple base of chickpeas and bitter cacao, simpler impossible!
preparation
step 1
After having 12 hours soaking the chickpeas, cook thoroughly. (Note that cooking water is used to make other preparations)
step 2
Process chickpeas, specifically a quantity of 2 cups (measured post-cooking), and the paste formed must be integrated with honey, vanilla and 4 tablespoons of bitter cocoa powder.
step 3
Make the preparation already homogeneous in silicone molds of mini cupcakes to avoid that they are flattened with the temperature and retain the spongy texture.
step 4
Bring to the oven (already preheated), for 15 minutes over medium heat. Once cold, cover with the bitter chocolate (I used 80%) melted and decorate with seeds to taste. In this case I used sesame without roasting.
step 5
Wait for it to solidify the chocolate again and enjoy! D