Presni “čupavci”

For all my English speaking readers, just scroll down, you will find recipe in English too.

Ta sladica vzame malo več časa za pripravo, ampak je tako čudovita in primerna tudi za decemberski čas, ko si ponavadi vzamemo male več časa in pripravimo tudi kakšno od lasic, ki čez leto niso ravno na jedilniku. Je krhka sladica, ampak ob enem tako sočna, tudi po izgledu je malo bolj praznična in verjamem, da jo zmore prirpaviti čisto vsak, če se le prižge tista lučka strasti, da se odločiš in zavihaš rokave.

Joj, sedaj sem jo opisala kot grozno zapleteno, pa ni, priprava presnih sladic ja pravzaprav ena najlažjih in nič ne more iti narobe, ker se da vse lepo popraviti. Poleg tega so unikatne in imajo vedno vaš pečat.

Ti čupavci so:

  • božanskega okusa
  • krhko dno, kremasta sladica in čokoladna glazura so popolna kombinacija
  • če jih po mkožnost kaj ostane so lahko tudi odličen zajtrk
  • so atraktivnega izgleda in jih lakho ponudimo ob posebnih priložnostih
  • obožujejo jih tudi otroci 😉

Recept
Za “testo”:

Za borovničev nadev:

Za kremni nadev:

Za čokoladni preliv:

Za posip:

 

Postopek:

V sekljalniku zmeljemo indijske oreščke, da dobimo grobi moki podono zmes. Pazimo, da meljemo predolgo, saj se v tem primeru izloči olje iz oreščkov. Dodamo ribani kokos, stopljeno kokosovo maslo in kokosovo olje, sol. Previdno zmeljemo, da se zmes sprime v kroglo. Zmes prepolovimo in vsakega vstavimo v dva enaka, manjša pekača, oblžena s plastično folijo. Vse skupaj postavimo v hladilnik, da se “testo” strdi.

Med tem pripravimo borovničev nadev – presno marmelado. V sekljalniku zmeljemo borovnice in agavin sirup. Nato dodamo še chia semena in prelijemo v posodico, kjer se bo marmelada zgostila.

Pripravimo še kremni nadev. Indijske oreščke namakamo v topli vodi vsaj 30 minut. Nato jih dobro speremo pod tekočo vodo. V blendetju jih zmeljemo s približno 2 dcl vode, med mletjem nato dodamo še kokosovo maslo, sol in agavin sirup. Masa mora biti gladka, brez grudic. Na koncu ji med mletjem dodamo še nad paro stopljeno kokosovo olje, da se vse sestavine dobro povežejo. Tako pripravljeno kremo nalijemo v en,  že prej pripravljen pekač s testom, postavimo v zamrzovalnik, da se krema popolnoma strdi (približno 30 minut).

Ko je strjena na vrh premažemo še borovničevo marmelado in čez položimo drug del testa. Nežno pritisnemo, da se oba del asprimeta. Postavimo v zamrzovalnik za 15 minut.

Med tem pripravimo še čokoladni preliv. Nad paro stopimo kakavovo maslo, nato dodamo kakav v prahu in z metlico mešamo, da ne ostane kakšna grudica, na koncu počasi vlivamo še agavin sirup.

Strjene čupavce previdno razrežemo na kocke in jih pomakamo v čokoladni preliv. Odlagamo jih na pekač obložen s permanentnim papirjem. Posujemo jih z ribanim kokosom in liofiliziranimi koščki jagod in vse skupaj postaivmo v hladilnik, da se strdi še čokolada.

 

Čupavci so božanski, obljubim vam, da boste z njimi navdšili marsikoga.

Recept in izvedba : Tina Teršek

Fotografija: Eva Klevska

——————————————————————————————————————————————————————————————————-

Raw brownies with blueberrie jam and chocolate

This dessert takes a little more time to prepare, but it is so wonderful and also suitable for the Chistmas time, when we usually take a little more time and also prepare some of the goodies that are not on the menu during the year.

It is a fragile dessert, but at the same time so juicy, it also looks a bit more festive, and I believe that just about anyone can prepare it, if only that light of passion is turned on, so you decide and roll up your sleeves.

Oh, now I have described it as terribly complicated, but it is not, the preparation of raw desserts is actually one of the easiest and nothing can go wrong, because everything can be fixed nicely. In addition, they are unicqe.

These tufts are:

  • of divine taste a crispy bottom, creamy dessert and chocolate glaze are the perfect combination
  • if they have something left over, they can also be a great breakfast
  • they look attractive and can be easily offered on special occasions
  • they are also adored by children;)

Recipe For “dough”:

For the blueberry filling:

For the cream filling:

For the chocolate topping:

For sprinkling:

 

Process:

Grind the cashews in a mincer to get a coarse flour base mixture. Be careful to not grind for too long, as in this case the oil is extracted from the nuts. Add grated coconut, melted coconut butter and coconut oil, salt. Carefully grind to make the mixture stick to a ball. Cut the mixture in half and place each in two equal, small baking pans lined with plastic wrap. Place everything together in the refrigerator to allow the “dough” to harden.

Meanwhile, prepare the blueberry filling – fresh jam. Grind blueberries and agave syrup in a mincer. Then add more chia seeds and pour into a bowl where the jam will thicken.

Prepare the cream filling. Soak cashews in warm water for at least 30 minutes. Then wash them well under running water. In a blender, grind them with about 2 dcl of water, then add coconut butter, salt and agave syrup while grinding. The mass should be smooth, without lumps. Finally, while grinding, add coconut oil melted over steam to combine all the ingredients well. Pour the cream prepared in this way into one previously prepared baking pan with the dough, place it in the freezer so that the cream hardens completely (about 30 minutes).

When it is hardened, coat the top with blueberry jam and place another part of the dough over it. Gently press both parts together. Place in the freezer for 15 minutes.

Meanwhile, prepare the chocolate topping. Melt the cocoa butter over the steam, then add the cocoa powder and mix with a whisk so that no lumps remain, at the end slowly pour in the agave syrup. Carefully cut the hardened tufts into cubes and dip them in the chocolate sauce. We place them on a baking tray lined with permanent paper. Sprinkle them with grated coconut and lyophilized pieces of strawberries and place them all in the fridge to harden the chocolate.

The brownies are divine, I promise you will inspire many with them.

Recipe and preparation: Tina Teršek

Photograhy: Eva Klevska

Deli naprej ...