Servings:
4
INGREDIENTS
- - 200 ml Almond drink
- - 200g corn cous cous
- - 1 tablespoon GoVegan Spalmolio
- - 50gr GoVegan dark chocolate chips
- - 50g almonds
- - 50g pistachios
- - 100g pumpkin
- - 150g brown sugar
- - 1 tablespoon agave syrup
- - A pinch of cinnamon powder
INSTRUCTIONS
- Combine the cous cous with 50g brown sugar; let the Spalmolio melt on a double boiler, then pour it on the cous cous and incorporate with your hands. Heat the almond drink and pour it over the cous cous, then cover and let it sit to cool down.
- In the meantime, chop the pumpkin and sauté it in a pan with the remaining 100g brown sugar and some water. To a side, toast the almonds in a pan. With a knife, mince the pistachios and toasted almonds.
- Knead the cous cous with your hands, removing the clumps, then add the agave syrup and cinnamon. Add the minced dried fruits and the chocolate chips (the cous cous has to be cold, otherwise the chocolate will melt).
- With a mould, create a layer of cous cous, then place the pumpkin on top and complete with another layer of cous cous.
Let it sit in the fridge before serving, decorating with some agave syrup and a cinnamon stick on top.
