Crudivegano chocolates
65 recipes
Datil kuchen and gluten free chocolate
ingredients
servings
6
Coconut flour
1/2 cup
Dried walnuts
1/2 cup
Water
1/3 cup
Coconut oil
3 spoons
Stevia
to taste
Maple syrup
1 spoon
Dried dates
250 oz
Rice drink
1 cup
Iodized salt
1 pinch
Tapioca flour
2 spoons
Coconut butter
125 oz
Water
1/2 cup
Bitter cacao
1/4 cup
Desserts from Chile
Datil kuchen and gluten free chocolate
Datil kuchen and gluten free chocolate
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Spanish
with 
description
An exquisite dessert, ideal for any time of day! Do not forget to try it!
preparation
step 1
For the base, mix the flours with the coconut oil, the water (1 / 3taza) a couple of droplets of stevia (this is to taste I add 15) plus a trough of syrup
step 2
Is brought to an oven at 200 degrees c. For 10-15 min (until this doradito).
step 3
For the filling we have to have previously soaked the datiles (you can do it in hot water for at least 20 min) the water is removed and processed with the cup of vegetable milk (which is to taste).
step 4
This liquefied of datiles we mix bine with the cornstarch and the salt (do not occupy tapioca, but cornstarch, is not the option of cornstarch in the ingredients of oreegano). And it is brought to a pot, until it boils and thickens.
step 5
Once the base is cold, we fill with the cream of datiles, (I hope this is cold-cream for not having problems) and we take to the refrigerator while we make part of the chocolate
step 6
For the chocolate mix the half cup of hot water with the half cup of coconut butter, to melt the butter and make the process easier, add the cocoa and a couple of drops of stevia (10)
step 7
Once the cold kuchen (at least 20 min in the refri), remove and add the chocolate cremita and let it rest in the refri for another 20 min but at least.
step 8
Enjoy!
