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Torre coconut and chocolate

ingredients

servings

4

Vegan soy cream

200 oz

Coconut flour

4 spoons

Bitter cacao

4 spoons

Peanuts

50 oz

Soya butter

50 oz

Almond flour

50 oz

Rum

5 oz

Desserts from Italy

Torre coconut and chocolate

Torre coconut and chocolate

vegan with nuts

ready in

25 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Torre coconut and chocolate

Here is a vegan dessert course to reuse the versatile coconut flour that sometimes we find ourselves in the house, bring out the chocolate thanks to notes of rum and also use seasonal fruits and flowers of the garden!

Torre coconut and chocolate step 1

step 1

In a container, mix the cream with coconut, poured a little bit at a time. Mix the two ingredients until you have a pretty solid compound if necessary, add more flour and leave aside until alluded

Torre coconut and chocolate step 2

step 2

Let soften the vegetable butter out of the fridge and break it into flakes.

Torre coconut and chocolate step 3

step 3

Switch to the mortar lasciatene peanut aside some whole as well chopped and mushy pour into a container with almond, rum, butter, whole peanuts and cocoa.

Torre coconut and chocolate step 4

step 4

Combine the ingredients knead without cutting it so that you can see the different colors.

Torre coconut and chocolate step 5

step 5

Spread it between two sheets of baking paper and assottigliatelo with a rolling pin and cut with the rectangular coppapasta into 4 parts.

Torre coconut and chocolate step 6

step 6

Take the pastry cutter used to cut the chocolate mixture, place it on a cake plate, make a layer of coconut cream over the chocolate mixture and finish with cream

Torre coconut and chocolate step 7

step 7

Gently Remove the pastry rings, decorated with flowers and seasonal fruits proceed in the same way to all the guests and serve.

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