double chocolate madeleines
Sometimes you have to think outside the box, and this time it was to give the classic madeleines an I'M NAT twist!
Revenue (20 units):
For the pasta:
- 250gr wheat flour
- 1 tablespoon of yeast
- 100g of cocoa powder
- 300ml vegetable drink
- 1 tablespoon of cornflour
- 1 tablespoon Cashew Paste
- 1 pinch of salt
- 200g erythritol
For the topping:
- Dark chocolate
- White chocolate
- Roasted peanuts
1 - Preheat the oven to 180 degrees;
2 - In a bowl, add the vegetable drink and mix with the erythritol and cocoa;
3 - Then add the Cashew Paste and mix;
4 - Add the flour (sifted), cornstarch and yeast. Mix well.
5 - Add the rest of the ingredients and continue mixing until everything is combined;
6 - Using a piping bag, fill the moulds and bake in the oven. They are usually ready in 15/20 minutes (at 180 degrees);
7 - Allow the madeleines to cool and then place in the fridge for 30 minutes;
8 - Meanwhile, melt the chocolate and chop the peanuts;
9 - Dip the madeleines in the chocolate and add the chopped peanuts;
10 - Let the chocolate solidify at room temperature and eat!
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