What better way to start the glorious month of May than with an irresistable, easy to make, delicious dessert? Here's finally the adapted recipe of that lovely plantbased Snickers dessert I made during Easter. Chocolate, peanuts and crunchy biscuits all the way, baby! It's served with chocolate sauce and obviously I think you should make your own, from this delicious easy peasy recipe.
Snickers dessert
6 servings
50 g dark chocolate (coarsely chopped)
2 tbsp oat milk
2 tbsp cacao
0,5 dl crunchy peanut butter
0,5 dl light syrup
flaked salt
2 dl Alpro soy cream (I'm sure you can use oat cream or coconut cream too)8 st digestive biscuits (without palm oil, I use Ica's own)
chocolate sauce
chocolate sauce
2-4 tbsp chopped peanuts
1. Blend chocolate, oat milk, cacao, peanut butter, syrup and salt in a pot. Stir and melt on low heat until smooth and shiny cream. Let it cool somewhat.
2. Whip the soy cream until fluffy and firm.
3. Slowly add the chocolate cream into the whipped cream and blend properly into a mousse.
4. Crush the digestive biscuits a bit and dispense in 6 glasses or small bowls.
5. Ladle the Snickers mousse over the crushed biscuits. Pour chocolate sauce on top and then som chopped peanuts.
2. Whip the soy cream until fluffy and firm.
3. Slowly add the chocolate cream into the whipped cream and blend properly into a mousse.
4. Crush the digestive biscuits a bit and dispense in 6 glasses or small bowls.
5. Ladle the Snickers mousse over the crushed biscuits. Pour chocolate sauce on top and then som chopped peanuts.
Enjoy! NB Beware of snoopervisors who love the mousse too.
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