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Cashew spice chocolate I never really imagined that I would make my own chocolate bar, until I saw these chocolate moulds online. They were super cheap so I ordered them, but I had to search the internet for a while in order to gather ideas on what to make. And so I combined some stuff I found online and made this beautiful cashew spice chocolate. Now I know that you’re probably thinking, why would I waste time on making a vegan chocolate bar when I can just buy one in a store. And it’s true, there are a lot of great vegan products now everywhere in the world. But trust me when I say, you’ve never tasted one that is this good! It’s totally worth it. Aside from being super delicious, it contains ingredients that can be very good for you, some of them being my favorite spices. It might look complicated to make it, but it’s way easier than you might think. If you keep reading this article, you will notice that I left a few facts about cashews, and you’re going to find some advice that will make this even easier for you. Some health benefits In case you are not allergic to nuts, and decide to make this lovely cashew spice chocolate, I will mention some cool facts about cashews (which are the main part of this dessert) that might interest you. I have noticed the trend of making vegan cheesecakes and cakes in general with no cashews, mainly because they can be a bit pricey, but there are a few good reasons you might want to treat yourself with raw cashews, cashew cakes or sauces every once in a while. Many studies show that nut intake has a cholesterol-lowering effect, and there is emerging evidence of beneficial effects on oxidative stress, inflammation, and vascular reactivity. Cashews help lower LDL and increase the carrying capacity for HDL. They are protein rich and can help you lose weight. Eating cashews can boost your immune system and lower the risk of gallstones. They are also rich in essential minerals, including copper, calcium, magnesium, iron, phosphorus, potassium, and zinc. This also means that they are super beneficial for your skin and hair. Cashews contain nutrients that most people tend to forget about when they first start a vegan diet, but you really need those for your body to stay healthy, so make sure you incorporate them (and other nuts) in your meal plan (chocolate or no). A piece of advice As I mentioned before, there are a few tips and tricks that can make this recipe super easy for you. First of all, try not to burn the cashews when you roast them in the oven. Check on them every few minutes. When you pour the first layer of chocolate into the mould, it is important to turn the mould upside down to remove the excess chocolate and leave only a thin layer. Then you’ll have more space left for the filling and it will look like store-bought chocolate. When you pour the filling on top of that, make sure to even it out and remove the excess with a knife, you don’t want the other side of the bar to look lumpy. And last but not the least, make sure you temper your chocolate to make sure it breaks nicely when it’s solid again. This is how you can do that. Bring a pot of water to boil and then turn the heat off. Place 2/3 of the chocolate bits into a smaller pot and place it inside the bigger pot. Make sure that water does not get in (not even a drop). Let it melt for some time without stiring. When most of it is melted, stir the chocolate (from the edges inward). Add the rest of the chocolate to the bowl and let it melt while stiring. Before using the chocolate make sure it cools down a bit but it should remain liquid. Ingredients 50 g of cashews 2 tbsp of maple syrup 1 tbsp of sugar 1/2 tsp of vanilla extract 1 tbsp of coconut oil 1/4 tsp of cinnamon 1/4 tsp of cardamom 1/4 tsp of ground ginger a pinch of salt 80 g of dark chocolate (70%) Instructions Place cashews on a baking sheet and roast them in the oven for 15 minutes at 160 degrees Celsius. You can check on them from time to time to make sure they don’t burn. After they cool down put them in a blender with maple syrup, sugar and vanilla extract. Blend until the ingredients turn into butter. Add coconut oil and spices and blend again. Melt the chocolate (scroll up to find out how to temper it) and pour half of it into a silicone mould for chocolate. Turn the mould upside down to remove the excess chocolate and leave only a thin layer. Let it sit in the fridge for about 30 minutes. After the chocolate hardens, pour the cashew butter filling (leave about 2 mm of space on the surface) and remove the excess filling with a knife. Leave in the fridge for about 30 minutes. Pour the rest of the chocolate on top and return it to the fridge. After a few hours (best overnight), remove the cashew spice chocolate from the mould. If you liked this recipe, make sure you check out my other recipes like: Feel free to tell me what you think about this in the comments below, or send me the pictures of your own cashew spice chocolate. If you did something differently, I would also like to hear that, I’d love to see the things you come up with. P.S. for more recipes like this and a bunch of other stuff, follow me on instagram, @margo_drobi. Also, I recently started a Patreon page, where you can subscribe and help me create more/better content. In return, you will get an exclusive piece of content (recipe) each month. My plan is to increase the amount of that content if I gain a few subscribers. If you are interested and you want to find out more, I will leave the link to my Patreon right – here.
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Veganski matcha cheesecake Ako ste ikada pravili zdraviju verziju cheesecake-a, vjerovatno su vam poznati sastojci koji se obično koriste za takve recepte. Svako malo pokušavam malo izmijeniti klasični veganski recept za cheesecake, a ovo je sigurno jedna od mojih najdražih verzija ovog kolača. Veganski matcha cheesecake će vjerovatno učiniti da i vi pomislite isto. Ovo je još jednom bio taj slučaj kada sam u kuhinji imala nekoliko ostataka sastojaka od drugih jela. Budući da neko vrijeme nisam pravila cheesecake, nije bilo dileme o ovome. Više volim praviti gomilu malih kolačića, jer izgledaju preslatko. Kremasti su, slatki, lako se prave i imaju vrlo suptilan ukus matche. Postoji dosta stvari koje sam napravila s matchom, ali ovo je definitivno u moja top 3 najbolja recepta. I osim što su super ukusni, ovi kolači mogu biti i vrlo dobri za vas. Kao i uvijek, danas ću vam reći zašto je to tako. Napisat ću nekoliko stvari o svom najdražem toplom napitku – matcha čaju. Neke koristi za zdravlje Matcha sadrži koncentriranu količinu antioksidanasa, što može smanjiti oštećenje stanica i spriječiti hronične bolesti. Neka su istraživanja pokazala da matcha može spriječiti oštećenje jetre i smanjiti rizik od bolesti jetre. Međutim, potrebne su dodatne studije da bi se ispitali efekti na ljude u ukupnoj populaciji. Dokazano je da matcha poboljšava pažnju, pamćenje i vrijeme reakcije. Sadrži i kofein i L-teanin, koji mogu poboljšati nekoliko aspekata moždane funkcije. Studije pokazuju da zeleni čaj i matcha mogu smanjiti nekoliko faktora rizika od srčanih bolesti. Neke također pokazuju da ekstrakt zelenog čaja povećava metabolizam i sagorijevanje masti, a oba mogu pomoći u mršavljenju. Ovo je samo nekoliko razloga zbog kojih biste trebali isprobati i uključiti malo matche u svoju prehranu. Koristim je u kolačima, ponekad pijem matcha latte ili kao običan čaj ujutro. Mnogo sam puta pričala o indijskim oraščićima, ali ne škodi ponoviti te činjenice za nove čitatelje. Mnoga istraživanja pokazuju da unos orašastih plodova ima učinak snižavanja holesterola, a pojavljuju se i novi dokazi korisnih učinaka na oksidativni stres, upale i vaskularnu reaktivnost. Indijskih oraščići pomažu u smanjenju LDL-a i povećanju nosivosti za HDL. Oni su bogati proteinima i mogu vam pomoći da izgubite kilograme. Jedenje indijskih oraščića može poboljšati vaš imuni sistem i smanjiti rizik od nastanka žučnih kamenaca. Takođe su bogati esencijalnim mineralima, uključujući bakar, kalcijum, magnezijum, gvožđe, fosfor, kalijum i cink. To također znači da su super korisni za vašu kožu i kosu. Indijski oraščići sadrže hranjive sastojke za koje većina ljudi ima tendenciju da zaboravi kada tek pređu na vegansku ishranu, ali oni su vam zaista potrebni kako bi vaše tijelo ostalo zdravo, pa obavezno ih uključite (i ostale orahe) u svoj plan obroka (pravili ovaj cheesecake ili ne). Nekoliko savjeta Ovo je vrlo jednostavan recept, ali ja ne bi bila ja da vam ne dam nekoliko dodatnih savjeta. Ovo mnogo liči na osnovni recept za klasični veganski cheesecake, ako ste ikada napravili jedan od njih, znate kako to ide. Ne zaboravite natopiti indijski orah u vodi najmanje 6 sati prije pravljenja kolača. To će ih učiniti mekanima i torti dati lijepu i kremastu teksturu. Ako mislite da boja kreme nije dovoljno zelena, dodajte još malo matcha praha. Predlažem da koristite silikonske kalupe za kolače, tako da ih možete lako izvaditi. Koristila sam one koje se koriste za panna cotte. Ne morate ih mazati uljem. Kao što sam spomenula, napravila sam veganski matcha cheesecakes sa ostacima sastojaka, tako da ova mjerenja čine 4 mini kolača. Ako ih trebate više, pravilno prilagodite mjere. Prije nego što poslužite ove kolače, pobrinite se da ih izvadite iz zamrzivača i ostavite neko vrijeme u frižideru da mogu omekšati. Svoje sam ukrasila sa malo matcha praha i nekoliko pistacija koje sam imala. To ne morate raditi, možete ih ukrasiti na bilo koji način koji želite. Sastojci Za koru: 60 g badema 6 Medjool hurmi Za fil: 130 g indijskog oraha (natopiti u vodi preko noći) 50 ml javorovog sirupa 50 g kokosovog krema 20 ml kokosovog ulja 1 čajna kašika ekstrakta vanilije 1 čajna kašika matcha praha Upute Hurme nasjeckajte na manje komade. Bademe i hurme stavite u blender i pulsirajte dok se sve ravnomjerno ne sjedini. Podijelite ovu smjesu u 4 silikonska kalupa i pritisnite je prstima prema dnu da formirate koru. Uklonite vodu iz indijskih oraščića. Pomiješajte sve sastojke za fil u blenderu i blendajte ih dok se ne stvori gusta zelena krema. Nalijte fil do vrha kalupa. Stavite kolače u zamrzivač dok se ne stvrdnu. Prije nego što ih poslužite, pustite ih da stoje u frižideru 15 minuta do pola sata kako bi omekšali. Ove mjere čine 4 mala veganska matcha cheesecake-a. Ako vam se svidio ovaj recept, provjerite i ostale moje recepte poput: – veganski cheesecake od lješnjaka – veganski kolač od limuna i borovnice Slobodno mi recite šta mislite o ovom receptu u komentarima ispod ili mi pošaljite slike svog vlastitog veganskog matcha cheesecake-a. Ako ste uradili nešto drugačije, a dobili dobar rezultat, voljela bih to i čuti, željela bih vidjeti stvari koje ste smislili. P.S. za još recepata poput ovog i gomilu drugih stvari, pratite me na instagramu, @margo_drobi. Također, nedavno sam pokrenula profil na Patreonu na kojem se možete pretplatiti i pomoći mi u stvaranju boljeg sadržaja. Zauzvrat, svaki mjesec ćete dobiti ekskluzivan dio sadržaja (poseban recept). Moj plan je povećati količinu tog sadržaja ako dobijem nekoliko pretplatnika. Ako vas zanima i želite saznati više, ostaviti ću link od mog Patreona – ovdje.