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Dark chocolate date caramel fudge (vegan, GF) Author: Lili Basic Recipe type: Dessert Serves: 12 small squares - For fudge - ½ cup coconut oil, melted - ½ cup almond butter - ½ cup dates (soaked in water for 15 min) - 2 tbsp raw cacao - ½ tsp vanilla extract - pinch of salt - For date caramel - 1½ cup dates (soaked in water for 15 min) - ¼ cup plant-based milk (I used almond) - 1 tbsp coconut oil, melted - 1 tsp vanilla extract - Topping: high quality sea salt (optional) - Note: 1 cup = 250 ml - This makes a small quantity. Even though these are healthy they are also rich in calories so small bites go a long way. I used a small food container, size 13 x 17 cm / 5 x 6.5 inch. - Put all the ingredients for fudge into your food processor and process until you get a smooth thick mixture. - Transfer it into a small food container and press it using your fingers or a back of the spoon. - Prepare date caramel by put all its ingredients into food processor and process until you get smooth creamy mixture. If necessary, add a bit more milk so it blend easier. - Spread date caramel on top of the fudge and put it in the freezer for about 30 min or until it firms up enough so you can slice it with a knife. - Slice in small squares, sprinkle them with a bit of sea salt and keep in the fridge. Enjoy! Recipe by Travelling oven at http://www.travellingoven.com/2018/02/dark-chocolate-date-caramel-fudge-vegan-gf/
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Cokoladni kuglof (s kokosovim uljem) Author: Lili Recipe type: Desert / Kolac - SASTOJCI - 1 salica kokosovog ulja, otopljenog - 4 jaja, velika - 1 salica kokosovog secera (ili obicnog) - 1 zlicica vanilin ekstrakta - 1 salica zobenog mlijeka (ili drugog) - 2 salice pirovog brasna (ili psenicnog) - 2 zlicice praska za pecivo - prstohvat soli - 1 zlica sirovog kaako praha - ½ salice tamne cokolade, nasjeckane - Za preljev: 1 salica (200 g) tamne cokolade, otopljene + 2 zlice kokosovog vrhnja ili maslaca - Za dekoraciju: listici badema i sjemenke nara. - Napomena: 1 salica = 250 ml - Ja sam koristila cokoladu sa 74 % kakaa. - Koristila sam kalup za kuglof promjera 23 cm. - PRIPREMA - Zagrijte pecnicu na 175 C. Pripremite kalup za kuglof i malo ga namastite, ne trebate ako koristite silikonski. - U vecoj posudi miksajte jaja i kokosovo ulje. Dodajte kokosov secer, zobeno mlijeko i vaniliju i miksajte jos minutu-dvije. - U drugoj posudi pomijesajte brasno, prasak za pecivo, kakao i sol. - Dodajte mjesavinu brasna u mokre sastojke. - Dobro promijesajte i dodajte nasjeckanu cokoladu. - Ulijte smjesu u pripremljeni kalup i pecite oko 50 minuta ili dok cackalica ne izadje cista. - Ostavite kuglof da se ohladi prije vadjenja iz kalupa. - Pripremite cokoladni preljev tako sto otopite cokoladu s kokosovim vrhnjem ili maslacem. - Prelijte preko ohladjenog kuglofa i ukrasite listicima badema i sjemenkama nara ili brusnicama. - Dobar tek! - Napomena: drzite na sobnoj temperaturi ili izvadite iz frizidera barem 2 sata prije posluzivanja jer se kokosovo ulje stvrdne u frizideru. Recipe by Travelling oven at http://www.travellingoven.com/2017/12/chocolate-bundt-cake-coconut-oil/