Ingredients: I used the container of the coconut cream 200ml.
1 cup of almond powder
2 cups of flour
1/2 cup of chia seed
1/2 cup of unrafine sugar
1 de tasse de lait vegetal
2/3 cup of coconut oil
1 pinch of yeast
1/2 cup of orange juice
Orange pastry cream (you can increase the ingredients if you want a bit more, here it was done for 8 little cakes)
60g of cashew nuts (soak overnigh or same day in hot water for a minimum 30 mins)
30g coconut oil
1/2 juice of an orange
1/4 orange zest
La ganache:
1/2 of coconut can, make sure it is hard enough so I will advise to put the can in the fridge and then take only the hard bit)
dark chocolate (vegan)
Caramel:
Almond grilled butter and agave.
Orange caramel :
balsamic vinegar and orange juice. 1/2 of an oragne juice and 1 tbsp of vinegar balsamic .
Cake: Easy as 1,2,3!!! pour everything in a high speed blender or stronger mixer and Go!!!!! Then pour the batter in small silicon mold at 180 degre for 40 mins
Pastry cream: Easy as a,b,c!!! Pour everything in a strong blender ( I used @Vitamix), and Go (Blender must be strong enough so it is smooth.
Reservered.
La ganache:
In sauce pan, warm up the coconut milk when it is warm enough reduce to minimum and start to add some chocolate squares, always stir until the cream is smooth and slightly compact. Trun off and reserved.
Le pseudo caramel cream: Mix the almond butter and agave sugar, form some long straps and put it in the freezer, until you serve.
Caramel-orange: Mix everything and put it in the dehydrator for at least 3 hours.
