Quick Dinner

๐—ฝ๐˜‚๐—บ๐—ฝ๐—ธ๐—ถ๐—ป ๐—ฐ๐˜‚๐—ฝ ๐˜๐—ผ๐—ฝ๐—ฝ๐—ฒ๐—ฑ ๐˜„๐—ถ๐˜๐—ต ๐—ฐ๐—ต๐—ถ๐—ฐ๐—ธ๐—ฝ๐—ฒ๐—ฎ ๐—ฐ๐—น๐˜‚๐˜€๐˜๐—ฒ๐—ฟ initially the third layer was suppos…

๐—ฝ๐˜‚๐—บ๐—ฝ๐—ธ๐—ถ๐—ป ๐—ฐ๐˜‚๐—ฝ ๐˜๐—ผ๐—ฝ๐—ฝ๐—ฒ๐—ฑ ๐˜„๐—ถ๐˜๐—ต ๐—ฐ๐—ต๐—ถ๐—ฐ๐—ธ๐—ฝ๐—ฒ๐—ฎ ๐—ฐ๐—น๐˜‚๐˜€๐˜๐—ฒ๐—ฟ

initially the third layer was purported to be a normal chocolate layer with some sea salt. BUT, i observed my leftover chickpea merely sitting there throughout the fridge. so i decided to make the most of that leftover chickpea.

pumpkin layer :
– 30 gr pumpkin purรฉe
– 30 gr oat
– half tsp cinnamon flooring
– salt

caramel layer :
– 65 gr pitted dates (soaked for 30 minutes)
– 35 ml plant milk

chickpea cluster :
– 160 gr cooked chickpea (dried using paper towel)
– 100 gr darkish chocolate
– 2 tbs vegan butter
– salt

instruction:
1. bake chickpea at 180 for 50-60 minutes, be sure that to toss every 15 minutes
2. whereas prepared for the chickpea, make the pumpkin layer by mix all substances and put into your cup and let it freeze throughout the fridge
3. combine soaked dates and milk collectively. if the caramel turns too liquidy, on a saucepan merely add caramel and 1 tsp cornstarch + 2 tbs plant milk
4. add caramel layer ontop of pumpkin layer, freeze for 30 minutes
5. as quickly as chickpea executed, mix with melted chocolate.
6. spoon 1-2 tbs chickpea cluster ontop of pumpkin cup (relies upon upon how large you pumpkin cup is)
7. freeze for another 30 minutes

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