• 1/2 cup (60 g) farine d’avoine certifi√© sans gluten si n√©cessaire *, ou utilisez de la farine ordinaire
  • 1 < span class="wprm-recipe-ingredients -unit">cup (164 g)< /span> pois chiches cuits Egoutt√©s si vous utilisez des Conserves
  • 2 cuill√®re √† soupe huile de noix de coco raffin√© si vous ne voulez pas la saveur de noix de coco
  • 1/ 3 cup (83.33 g) beurre de noix tel que cacahu√®te amande ou noix de cajou, ou utilisez du beurre solaire pour faire sans noix
  • 2 Cuill√®re √† Soupe Sirop d’√©rable
  • 3 √† 4 cuill√®re √† soupe < /span> sucre de coco ou autre sucre
  • < span Class ="wprm-recipe-ingredients-amount">2 c√†c vanilla extract
  • 1 /8 to 1/4 c√†c sel d√©pend si le beurre de noix et les pois chiches sont d√©j√† sal√©s
  • 1/2 c√†c (0.5 c√†c) Levure en poudre
  • 1/4 c√†c (0.25 c√†c) Bicarbonate de soude
  • 1/4 TL (0.25 cc) cannelle moulue facultatif
  • 1/2 cup (80 g< /span>) < span class="wprm-recipe-ingredient-name">p√©pites ou morceaux de chocolat v√©g√©talien
  • Preparation

  • Preheat oven to 180¬įC.
  • < li id= "wprm-recipe-19213-step-0-1" class="wprm-recipe-instruction" style="list-style-type: decimal;">

    In a food processor, combine all the ingredients except the chocolate chips. Blend for half a minute, scraping down the sides and blending again until smooth. Taste and adjust for sugar if necessary. (If mixture is too stiff, add a tablespoon or more of aquafaba or non-dairy milk and stir. See pictures for texture).
  • Reserve a tablespoon of chocolate chips for decoration. Mix the remaining chocolate chips into the thick batter in the food processor.
  • Grease or line an 8-inch or smaller cake pan. Pour the batter into the mold and spread with a spatula. Sprinkle chocolate chips on top.
  • Bake for 22 to 26 minutes, or until the center appears to be coated. Let cool in the pan for 10 minutes, then slice and serve with a dollop of vegan vanilla ice cream or whipped coconut cream and melted chocolate or vegan caramel.
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