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Peanut and chocolate pavé
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
8 servings
Luísa Colombi
@soulbaker- Ingredients
- Recipe
- Tofu (Peanut Cream)300 g
- Sugar-free peanut butter (peanut cream)1.1/4 cup
- Water or vegetable drink (peanut cream)1/2 cup
- Pinch of salt (peanut cream) to taste
- Vegan gluten free cookie100 g
- 70% vegan cocoa chocolate (chocolate cream)200 g
- Vegetable drink (chocolate cream)3/4 cup
- Cocoa nibs and roasted peanuts for garnish to taste
- In a food processor, combine all the peanut butter ingredients and process until a homogeneous and smooth mixture is formed. The consistency is firmer but flexible. Pour half of the cream into a medium container, covering the entire base. Reserve the other half.
- Heat the vegetable milk in a small pan or in the microwave on low power and when it is hot, but not boiling, add the chocolate and mix until everything is incorporated.
- Pour half of this chocolate syrup over the peanut cream that is in the container, so that it covers the entire surface.
- Take the cookies and place them on the chocolate layer, which was already in the container, covering it all.
- Repeat the whole process, placing the peanut cream on top of the cookies, then the chocolate syrup and finish covering everything with the peanuts and cocoa nibs.
- Refrigerate for at least 1 hour and serve chilled.
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