[ENGLISH BELOW] Kolač od lješnjaka i kave
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Za sve ljubitelje kave, ali i za oni koji to nisu ili će tek postati ovo je kombinacija koja je stvorena da ide jedno uz drugo i koju morate probati 😍☕️
Priprema je vrlo jednostavna - također i za početnike!
Kolač se također i ne peče
Bez glutena i laktoze - samo prirodni sastojci 💚
Ako ste vegan - med zamjenite javorovim sirupom 🌱
Krenimo 👇🏼
Podloga
70gr zobenih pahuljica
85gr oraha
Zlica kakao oraha
50gr meda
50ml zobenog mlijeka
Zlica kikirki maslaca
Zobene pahuljice i orahe samljeti u blenderu do teksture brašna. Zatim povezati s preostalim sastojcima. Kalup promjera 20cm obložite papirom za pečenje i ravnomjerno rasporedite dobivenu smjesu. Stavite hladiti dok pravite kremu.
Krema
80gr tostiranih lješnjaka
80gr indijskih oraščića
50gr meda
250gr kokos kreme
20gr otopljenog kakao maslaca
2 žličice instant kave
10-15ml vruće vode
Indijske oraščiće natopite 30ak min u vrućoj vodi pa ih dobro ocijedite. U međuvremenu istostirajte lješnjake ga vrućoj tavi. Zatim sve sastojke dodajte i blender (osim kave i vruće vode) i dobro izmiksajte dok ne dobijete glatku kremu. Pola kreme izlijte u kalup i stavite hladiti da se stegne.
Instant kavu pomiješajte s vrućom vodom i dodajte u preostalu kremu i dobro izmksajte. Prelijte kao završni sloj kada da prva krema stisne (kako se kreme nebi pomiješale). Stavite hladiti najbolje preko noći. Narežite i poslužite, dobar tek! ❤️
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Hazelnut and coffee cake
For all coffee lovers, but also for those who are not or are about to become one, this is a combination that was created to go together and that you must try 😍☕️
Preparation is very simple - even for beginners!
The cake is also not baked
Gluten and lactose free - only natural ingredients 💚
If you are vegan - replace the honey with maple syrup 🌱
Let's go 👇🏼
The
Crust
70 grams of oatmeal
85 grams of walnuts
A spoonful of cocoa nuts
50 grams of honey
50 ml oat milk
A spoonful of peanut butter
Grind oatmeal and walnuts in a blender to a flour texture. Then combine with the remaining ingredients. Line a 20 cm diameter mold with baking paper and spread the resulting mixture evenly. Put it to cool while you make the cream.
Cream
80 gr of toasted hazelnuts
80 grams of cashews
50 grams of honey
250 grams of coconut cream
20 grams of melted cocoa butter
2 teaspoons of instant coffee
10-15ml of hot water
Soak the cashew nuts in hot water for about 30 minutes, then drain them well. In the meantime, spread the hazelnuts on the hot pan. Then add all the ingredients to the blender (except coffee and hot water) and mix well until you get a smooth cream. Pour half of the cream into the mold and refrigerate until it hardens.
Mix instant coffee with hot water and add to the remaining cream and mix well. Pour over as a final layer when the first cream has set (so that the creams do not mix). Refrigerate preferably overnight. Slice and serve, enjoy! ❤️
