Brownie Vegan Pecan Nuts and a touch of salt This 100% vegan brownie combines the strength and melting of Mathez truffles with the crunch of pecan nuts. The touch of salt enhances it all, for a dessert that is as easy to make as it is delicious! Ingredients 25 … Lire la suite
Chocolate and Red Fruit Gluten-Free Crumble Enjoy the entire summer (and not only!) with this Red Fruits Crumble recipe, sublimated by Mathez truffles, in addition gluten-free ! A classic and timeless recipe to make and remake at will ! Ingredients 300g … Lire la suite
25 soft pitted dates
50 ml coconut oil
15ml of water
60g toasted pecans
50g of vegan cocoa powder
50g chopped Mathez vegan chocolate truffles
A pinch of coarse Guérande salt (preferably
Preheat the oven to 180°C.
In a food processor, mix the dates, coconut oil and water. Let it crush until the mixture becomes smooth and creamy (if you don't have a food processor, you can do this with a fork in a bowl).
Add the pecans to the robot. Mix for a short time to keep whole pieces of pecan nuts.
Remove the blade from the food processor and add the cocoa powder, salt and chopped Mathez chocolate truffles to the mixture. Mix with a spoon.
In a brownie dish previously covered with a baking film (or buttered/floured), place your brownie appliance evenly.
Bake for 10 minutes.
Remove from the oven and add chopped Mathez pecans or chocolate truffles if desired. Cut your brownie into small bites. You can place it in the refrigerator before serving: it will only be better !
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