Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, vegan, sugar free, gf, mazurek. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Vegan, sugar free, GF, Mazurek is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Vegan, sugar free, GF, Mazurek is something that I have loved my whole life.
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To begin with this particular recipe, we must first prepare a few components. You can have vegan, sugar free, gf, mazurek using 13 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Vegan, sugar free, GF, Mazurek:
- Take For the base:
- Get 250 g almonds
- Make ready 150 g raisins
- Make ready 4 dates (stones removed)
- Make ready For the caramel:
- Take 32 dates (stones removed)
- Take 6 figs
- Take 4 tablespoons coconut oil
- Make ready 4 tablespoons water
- Prepare For the toping:
- Get 300 g dark unsweet (vegan) chocolate(I used my chocolate with is 70% dark chocolate with date syrup)
- Prepare For decoration:
- Make ready Mix nuts and morels
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Instructions to make Vegan, sugar free, GF, Mazurek:
- To make the base, process the almonds in a food processor for about 1 minute until they reach a fine texture. Set the almonds aside in a bowl. Process the raisins and dates in a food processor until they a smooth paste, add the almonds and process the entire mixture. Place the mixture between two pieces of greaseproof paper and, using a rolling pin, roll it out until you have a square that is 1 cm thick.
- To make the caramel, blend the dates, figs, coconut oil and water in a blender until it becomes a uniform caramel-like mass. It shouldn`t runny, but should hang easily on a spoon. Add a few additional dates or put it in the fridge if it is too runny- just be aware that it solidifies quickly.
- Smooth the caramel over the base.
- Melt the chocolate in a bain-marine and pour it over the caramel.
- Decorate with nuts and dried fruits.
- Let the chocolate cool, then cut the mixture into 24 pieces and place them in the fridge.
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