Servings:
4
Prep time:
40
Cooking time:
35
INGREDIENTS
- - 150g chestnuts
- - 90g dark chocolate
- - 60g rice flour
- - 60g type 0 wheat flour
- - 50g chia seeds
- - 1 tablespoon hemp seeds
- - 40g brown sugar
- - 3 tablespoons maple syrup
- - 350ml oat drink
- - 2 tablespoons rice oil
- - 5g baking powder
- - vanilla powder
- - cinnamon powder
- - salt
INSTRUCTIONS
- Cut the peel of the chestnuts, then boil them for 25 minutes, until they’re really soft. Peel them and process them to create a purea.
- In a bowl, combine 300ml oat milk with the maple syrup, then add the chia seeds, cover with cling film and let it sit for 30-40 minutes.
- Mince the chocolate and combine it to the rice flour, the type 0 wheat flour, the baking powder, the hemp seeds, the brown sugar, a pinch of salt, the vanilla and the cinnamon. Create a fountain with the dry ingredient and pour the remaining oat drink and the oil, then knead to obtain a soft dough (if needed, add a few more oat drink)
- Level the dough and create the biscuits, then place them on a tray covered with parchment paper and bake at 160°C for 10 minutes
- Melt the remaining chocolate on a double boiler and combine it to the jelly oat milk with chia seeds, then add the chestnut purea (add some oat milk if needed) and stir to combine.
- Use the cream to fill up 4 serving cups, then let them sit in the fridge for at least 1 hour. Serve with the biscuits.
