Which ingredients to use?
For approx. 30 pieces: 140 g cashew nuts, 70 g powdered sugar, 2 tbsp coconut four, 3 tbsp coconut flakes, 90 ml coconut oil and 2 squares of dark chocolate, a bit of powdered sugar and chopped cashew nuts to decorate (optionally).
Read about how I decided to bake vegan (or how I will tend to) in my previous post or discover the similar recipe: the almond cushions!
Long time ago I wrote a chapter of this kind. There is a huge change happenning to take over my life and it took a lot of my attention recently. As everybody else, I am affraid of the huge change. Even though I know that “the fear is a liar”, it does not help as I imagined for it to be. The hardest thing is to begin — but as the process starts to reveal itself the way it actually is, many of us realize that a lot of our concerns were in vain. Above all, that huge change brings me back to thinking about the transience of time. These thoughts keep coming into my mind: the past, the transcience of moments, their inconsistency; being only a passenger in this world.
There is one special constitution that occupies me here: “the last time”. The majority of time I am simply passing the moments, as their uniqueness does not deserve more. To live in the present moment seems to be quite a tough assignment: one will usually think that there will be the next time, as the future is secured. People tend to look at the new things with the old eyes, the eyes of the past. I am one of them — that makes me nostalgic. Soon, all the moments I live here will reach that special constitution I speak about: “the last time”.
Which ingredients to use?
For the cake: 200 g (after being peeled) carrots; 100 g walnuts; 2 egg replacers; 170 g brown sugar; 100 ml olive oil; 5 tbs milk alternative; 200 g cream flour; 1 tsp baking powder.
For the topping: 50 g dark chocolate; ½ tbs coconut oil: 50 g ground sugar.
How I decided to bake vegan?
(Or how I will tend to)
Which ingredients to use? 250 g dark brown sugar, 3 tbs maple syrup, 120 ml soya milk, 100 ml coconut oil, 2 tbs ground almonds, 1 tbs unsweetened cocoa powder, 1 tsp salt, 200 g cream flour, 1 tsp baking powder, ½ tsp bicarbonate of soda; 40 g dark chocolate and a handful of dried fuit.
The recipe makes approximately 25 pieces.
Gloria La Marr 