Amazing delicate sweet cakes without a gram of sugar and any other sweeteners, cooked without eggs, flour or nuts, ideal as a dessert for people who are weight-watchers, suffer from endocrine disorders such as obesity and diabetes. The cakes are suitable for children from the age of three and are suitable for children suffering from atopic dermatitis.
It is necessary
- - prunes - 20 pcs.
- - vegetable oil - 2 tablespoons
- - flax seeds - 5 tablespoons
- - coconut cream (soak in the cold for at least 24 hours) - 4 tablespoons
- - carob - 1 tbsp.
- - peppermint oil - 1 drop
Instructions
Step 1
You will also need cling film and trays for ice or chocolate to make raw cakes, as cakes are hearty and it doesn't make sense to make them larger.
Rinse pitted prunes thoroughly and cover with cold water. Leave for at least 15 minutes to remove the preservative E 202 (potassium sorbate), which is sometimes used in the production of dried fruits and which is water-soluble.
Step 2
Grind flax seeds with a coffee grinder. You do not need to take ready-made flaxseed flour, since it is made from flaxseed cake left after pressing the oil, and therefore is not quite suitable for preparing these cakes. Freshly ground seeds are required.
Step 3
Dry the prunes with a napkin, put in a blender bowl or chop with a meat grinder, mix with prepared flax seeds and vegetable oil. It can be sunflower oil or liquid coconut oil.
Step 4
Put a sufficient amount of film on the molds, put the resulting mass into the cells. Put the molds in the refrigerator for a while while preparing the cream.
Step 5
To prepare the cream, use coconut cream previously kept in the refrigerator for at least 24 hours. This action is necessary in order for the product to form layers in such a way that the most fatty layer is on top, a layer of medium fat content under the first layer and the lowest layer is a small amount of liquid. Carefully open the jar of cream with a spoon, remove the top layer of coconut cream - you get about 4 tablespoons of the product. Beat the cream with a mixer until it looks like a thick cream. Now gradually introduce the carob, whisking each time you mix the next portion of the powder. There is no need to add sweeteners to the cream, since carob is already sweet enough. If you want a richer color and flavor, add a little more carob. Add peppermint oil and whisk the cream again. Place the container of cream in the refrigerator for a short time to thicken the product.
Step 6
Gently transfer the base of the cakes to a platter, remove the foil. Apply the cream with a spoon or using a pastry syringe (bag).
The cakes can be served immediately.
