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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

vegan high in fiber

ready in

20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Spanish with google translate

Crudivegano herbal cake and chickpea meringue

Raw and vegan cake made from plant-based carrots, basil, coconut, silver and chickpea meringue

Crudivegano herbal cake and chickpea meringue step 1

step 1

Grate the carrots and letarragas rest chia seeds in filtered water until they release their mucilage

Crudivegano herbal cake and chickpea meringue step 2

step 2

mix all the ingredients in a blender to form a paste

Crudivegano herbal cake and chickpea meringue step 3

step 3

add quinoa popcorn or inflated quinoa if we do not have it can be replaced by extra coconut or linseed flour

Crudivegano herbal cake and chickpea meringue step 4

step 4

in a mold extend the dough take it to the freezer or freezer for 10 minutes while preparing the filling

Crudivegano herbal cake and chickpea meringue step 5

step 5

make a mousse of cacao amrago, agave and avocado to fill

Crudivegano herbal cake and chickpea meringue step 6

step 6

Aquafaba or water from chickpeas cooked in tin or tetra brick (use only water) and beat

Crudivegano herbal cake and chickpea meringue step 7

step 7

to mount snow (as if they were egg whites) to put a pinch of salt pink himalaya and to make to taste

Crudivegano herbal cake and chickpea meringue step 8

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.

Crudivegano herbal cake and chickpea meringue step 9

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

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