120
Assortment of vegan polvorones
5
(141)
55 min
0 kcal
tonpetitchef
PreparaciĂłn de la receta
1
ANISEED AND CINNAMON: - 150g oat flour - 100g ground almonds - 60g cashew nut cream - 10g tahini - 50g EVOO - 80g of date paste - 1 tablespoon cinnamon - 2 teaspoons of aniseed OF ALMOND: - 150g oat flour - 100g ground almonds - 60g almond cream - 10g tahini - 50g EVOO - 80g of date paste - chopped almonds OF CHOCOLATE - 150g oat flour - 100g ground almonds - 60g cashew nut cream - 10g tahini - 50g EVOO - 80g of date paste - 10g pure cocoa - 1 teaspoon cinnamon - 85% chocolate - 1 pinch of salt HAZELNUTS AND CHOCOLATE: - 150g oat flour - 100g ground almonds - 60g hazelnut cream - 10g tahini - 50g EVOO - 80g of date paste - 10g of pure cocoa - powdered milk to decorate - a pinch of salt.
2
Mix the dry ingredients.
3
Mix the nut creams with the EVOO and the date paste.
4
We integrate both parts by hand until we obtain a dough with a wet sand texture.
5
Preheat the oven to 180°.
6
Shape with a mold and bake for 10-15 minutes.
7
For the chocolate ones, let them cool and dip them in melted chocolate.
Ingredientes
7.5 raciones
7.5 raciones
Gluten-free oat flour
150 gramos
Ground almonds
100 gramos
Date paste
80 gramos
Almond cream
60 gramos
Extra virgin olive oil
50 gramos
85% chocolate
50 gramos (aprox. 5 onzas)
Raw almonds
30 gramos (aprox. 1 puñado)
Powdered cinnamon
12 gramos (aprox. 4 cucharaditas)
Aniseed grain
10 gramos (aprox. 2 cucharaditas)
Cocoa powder
10 gramos
Salt
1 gramo (aprox. 1 cucharadita)
Ingredients
Steps
Calories
Ingredientes
7.5 raciones
7.5 raciones
Gluten-free oat flour
150 gramos
Ground almonds
100 gramos
Date paste
80 gramos
Almond cream
60 gramos
Extra virgin olive oil
50 gramos
85% chocolate
50 gramos (aprox. 5 onzas)
Raw almonds
30 gramos (aprox. 1 puñado)
Powdered cinnamon
12 gramos (aprox. 4 cucharaditas)
Aniseed grain
10 gramos (aprox. 2 cucharaditas)
Cocoa powder
10 gramos
Salt
1 gramo (aprox. 1 cucharadita)
1
ANISEED AND CINNAMON: - 150g oat flour - 100g ground almonds - 60g cashew nut cream - 10g tahini - 50g EVOO - 80g of date paste - 1 tablespoon cinnamon - 2 teaspoons of aniseed OF ALMOND: - 150g oat flour - 100g ground almonds - 60g almond cream - 10g tahini - 50g EVOO - 80g of date paste - chopped almonds OF CHOCOLATE - 150g oat flour - 100g ground almonds - 60g cashew nut cream - 10g tahini - 50g EVOO - 80g of date paste - 10g pure cocoa - 1 teaspoon cinnamon - 85% chocolate - 1 pinch of salt HAZELNUTS AND CHOCOLATE: - 150g oat flour - 100g ground almonds - 60g hazelnut cream - 10g tahini - 50g EVOO - 80g of date paste - 10g of pure cocoa - powdered milk to decorate - a pinch of salt.
2
Mix the dry ingredients.
3
Mix the nut creams with the EVOO and the date paste.
4
We integrate both parts by hand until we obtain a dough with a wet sand texture.
5
Preheat the oven to 180°.
6
Shape with a mold and bake for 10-15 minutes.
7
For the chocolate ones, let them cool and dip them in melted chocolate.
Calories
Per 100g
Calories
carbohydrates
carbohydrates
proteins
proteins
fats
fats
salt
salt
Sugars
Sugars
Saturated fats
Saturated fats
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InformaciĂłn nutricional
Calories
Per 100g
Calories
carbohydrates
carbohydrates
proteins
proteins
fats
fats
salt
salt
Sugars
Sugars
Saturated fats
Saturated fats
Desbloquear informaciĂłn nutricional
Hazte PLUS para ver la información nutricional de las recetas, y desbloquear muchas más funcionalidades PLUS.
Valoraciones
Etiquetas
Christmas
Occasional use
Snack
Vegan
Christmas recipe 🎄
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