These caramel puddines chocolate adhesives are made with better ingredients and with aggregate cocoa for a little of a touch of ancient classic dessert. Made in individual portions to facilitate and a shorter cooking time. They are the right level of sweet, but still in the way!
Sticky Toffee Pudding is a classic British dessert known for its rich wet texture and indulgent sweetness. It is usually made with a sponge cake that is infused with finely chopped dates, giving it a sticky depth. After baking, the sponge is soaked in a warm and butcosa caramel sauce, which is sopped in the cake, which makes it incredible wet and sticky. That is why hot with a tablespoon or vanilla ice cream, custard or a tablespoon or whipped to balance the sweetness of dessert.
Why I love to do chocolate chocolate chocolate pudines:
This chocolate chocolate recipe for caramel puddines is based on my most popular individual adhesive caramel Budgs that I shared last year. I used the same ingredients, in addition to some cocoa powdered cocoa to give them a rich taste of chocolate. Covered with a simple Tahini oil chocolate sauce: the perfect fall/winter dessert for any chocolate lover.
If you follow my leg or in my social for a period of time, you would probably have already noticed how obsessed I am with chocolate. Simply based on the large volume of recipes based on the chocolate that I share. I feel that I have acquired many of my followers based on our love shared for rich, velvety and decadent pleasure that is chocolate. I knew that I just had to create a chocolate version of my adhesive adhesives from Toffee, and they didn’t disappoint!
There is something to make individual desserts that I love. They always look prettier and less messy when they are served, you don’t have to cut a larger version of the dessert before placing. They also feel more special, as if they were done only for me. There is also no potential to discuss who gets the best or the largest piece/piece.
Why do you need to try these caramel adhesive chocolate:
There is something in a rich and sticky and sticky Buddine that shouts comforting food. When adding chocolate to the mixture, it becomes the last dessert for cozy nights or special occasions. But what would happen if you could come that same indulgent experience with a healthier turn? This healthier chocolate sticky caramel pudding has all rich flavors, except some of the usual heaviness.
The traditional sticky caramel pudding, although delicious, is usually loaded with butter, sugar and refined flour, which makes it a better saved gift for occasional indulgence. When making some reflexive substitutions, we can create a dessert that is lower in added sugars, contains more fiber and still has that sticky satisfaction and unforgettable chocolate.
What will need to do chocolate chocolate chocolate puddines:
Oatmeal -S mix an oatmeal from porridge in a fine flour in a high -speed blender to replace smooth flour. Oats is higher in fiber and has a lower IG, which helps reduce
Dates – I like to wear Palestine Medjol dates. They add natural sweetness and stickiness without depending on too much refined aggregate sugars.
Dazzle -A milk will work here-lactes or alternatives without dairy.
Tahini – To add some wealth and reduce the amount of butter/oil I need to use.
Maple syrup – I add a bit of arce syrup to the mixture to balance the bitter cocoa powder.
Cocoa – To add a luxurious and rich chocolate flavor.
How to do adhesive adhesive chocolate: puddines:
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Preheat the oven to an 180c/160c fan.
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Add dates and milk to a saucepan and cook over low heat for 5 minutes. Draw the dates with the back of a wooden spoon until it has a soft paste.
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Remove the fire and mix the Tahini syrup, butter and maple.
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In a large bowl, mix oatmeal, cocoa, baking powder and salt. Fold in the date mixture and mix until you have a soft cake battery.
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Divide between 4 mini slightly greased basins and bake for 20-25 minutes, or until a skewer comes out clean when inserted in the middle.
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Make the drizzle mixing olive oil, tahini, maple syrup, cocoa and a pinch of salt in a small bowl.
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Pour over the mini chupitos of sticky caramel and enjoy!
How to store your pudies of chocolate sticky caramel:
Store in the refrigerator in a hermetic container. I prefer them at a cold temperature/at room temperature, but can enjoy them cold or warm.
You can reheat in the oven or in the microwave if you prefer to enjoy them. They can last up to a week in the refrigerator.
These taffee adhesive chocolate are:
- Vegan
- Gluten without
- Without dairy
- Without nuts
- Without soybeans
- Easy to do
- Made with healthier ingredients
- I enjoyed both warm and cold
- So tasty
- The perfect fall dessert!
Sticky chocolate
These caramel puddines chocolate adhesives are made with better ingredients and with aggregate cocoa for a little of a touch of ancient classic dessert. Made in individual portions to facilitate and a shorter cooking time. They are the right level of sweet, but still in the way!
Ingredients
- 120 g Medjol dates
- 160 ml Choice milk
- 2 Tablespoon Butter/butter without dairy Or coconut oil
- 2 Tablespoon Tahini
- 2 Tablespoon Maple syrup
- 5 Tablespoon Oatmeal
- 3 Tablespoon cocoa
- 1/4 Teaspoonful Salt
- 1 Teaspoonful baking powder
For chocolate sauce
- 1 Tablespoon Olive oil
- 1 Tablespoon Maple syrup
- 1 Tablespoon Tahini
- 3/4 Teaspoonful Cocoa powder
- Pinch of salt
Instructions
-
Preheat the oven to an 180c/160c fan.
-
Add dates and milk to a saucepan and cook over low heat for 5 minutes. Draw the dates with the back of a wooden spoon until it has a soft paste.
-
Remove the fire and mix the Tahini syrup, butter and maple.
-
In a large bowl, mix oatmeal, cocoa, baking powder and salt. Fold in the date mixture and mix until you have a soft cake battery.
-
Divide between 4 mini slightly greased basins and bake for 20-25 minutes, or until a skewer comes out clean when inserted in the middle.
-
Make the drizzle mixing olive oil, tahini, maple syrup, cocoa and a pinch of salt in a small bowl.
-
Pour over the mini chupitos of sticky caramel and enjoy!
Grades
- Store in the refrigerator in a hermetic container.
- I prefer them at a cold temperature/at room temperature, but can enjoy them cold or warm.
- You can reheat in the oven or in the microwave if you prefer to enjoy them. They can last up to a week in the refrigerator.
Nutrition
Calories: 362KcalCarbohydrates: 48gramProtein: 12gramFat: 17gramSaturated fat: 6gramPolyunsaturated fat: 4gramMonounsaturated fat: 7gramCholesterol: 15mgSodium: 418mgPotassium: 759mgFiber: 5gramSugar: 40gramVitamin A: 672IUVitamin C: 2mgCalcium: 380mgIron: 2mg
