Blog culinaire ... en anglais

Ce blog est vraiment bien ... ce soir je compte essayer cette recette!!! Miam!

(No Sugar!) Chocolate-Chip Pie

(vegan and gluten-free)

Recipe can be found here: My Sugar-Free Recipes

■2 cans white beans or garbanzos (drained and rinsed well) (500g total, once drained)
■1 cup quick oats (or certified-gf quick oats)
■2 cups pitted dates (300g) (I recommend Sunmaid, as they’re softer and easier to blend.)
■4 stevia packs, or 1/8 tsp uncut (or 4 tbsp sugar)
■3/4 tsp salt
■2 tsp baking powder
■1/2 tsp baking soda
■1/4 cup unsweetened applesauce
■2/3 cup milk of choice
■3 tbsp oil (canola, veg, or coconut)
■1 tbsp pure vanilla extract
■1 cup chocolate chips (see nutrition link below, for companies that make sugar-free chocolate.)
Preheat oven to 350 F, and grease a 10-in springform pan (or two 8-in round pans). Combine all dry ingredients (except chips) in a large bowl. In a separate bowl, combine all wet ingredients. Put around 1/3 of the dry and 1/3 of the wet ingredients into a high-powered food processor like a Cuisinart (NOT a blender) and blend until super-smooth (where there are no date pieces to be seen). Scoop out into a bowl, and repeat the process twice more with the rest of the ingredients. (If you have an absolutely giant food processor, you can do it in two batches, as opposed to three.) Stir in the chocolate chips, and pour into the pan or pans. Bake 35-40 minutes (or 30 if you want it really gooey in the middle), then let cool at least 15 minutes before trying to remove it.

Hot Chocolate Bars

(gluten-free)

Or you can make chocolate chips!

■1/2 cup plus 1 tablespoon cacao or cocoa powder
■4 tablespoons unrefined coconut oil (melted)
■NuNaturals vanilla stevia drops to taste (If you’d prefer to use a liquid sweetener, such as agave or pure maple syrup, use this ratio instead: 1/4 cup cocoa powder, 1/4 cup coconut oil, 1 tbsp of your liquid sweetener.)
■optional: extracts, cocoa nibs, or other add-ins
■optional: 1 extra tbsp oil or water, if it needs to be thinner
Combine coconut oil with the liquid sweetener or stevia drops. (For the stevia version, I recommend NuNaturals because I find other brands to have an aftertaste.) Stir, then add the cacao powder. Stir stir stir! Stir until it gets thick. Pour into any flat container (or candy molds or smush between layers of wax paper or in ziploc bags). Freeze until solid, and store in the freezer. Once hardened, you can also opt to melt the bars again for chocolate sauce. Or chop them up for healthy 100% sugar-free chocolate chips! If you use the stevia option, these bars are sugar-free.

http://chocolatecoveredkatie.com/

Bonne journée!