Ingredients
- flour: 180 g
- corn starch: 1.5 tsp
- baking powder: 1 tsp
- baking soda: 0.5 tsp
- salt: 0.5 tsp
- chickpeas: 1 can(s)
- vegan butter: 6 tbsp
- sugar: 170 g
- vanilla powder: 1.5 tsp
- almond drink: 200 ml
- cashews : 225 g
- maple syrup: 113 g
- coconut oil: 70 g
- lemon juice: 1 tsp
- coconut milk: 2 can(s)
- icing sugar: 2 tsp
- espresso: 180 ml
- dark rum: 3 tbsp
- cacao powder: 1 tbsp
- speculoos spice mix: 1 tbsp
Preparation
Step 1
Sift together flour, starch, baking powder, baking soda and 1/4 teaspoon of salt in a bowl. Drain the liquid from the chickpeas and set it aside.
Step 2
Mix together the sugar and butter and then stir in a tsp of vanilla powder and 60 ml of the chickpea juice previously set aside.
Step 3
Gradually whisk together the dry flour mix and the butter-sugar mixture and then add 80 ml of the almond drink.
Step 4
Put the finished mixture into an icing bag and shape 4-5 cm long biscuits on a baking tray.
Step 5
Let the biscuits rest for 30 minutes and then bake them for 14 minutes at 180 degrees Celsius on upper and lower heat.
Step 6
Let the cashews soak in hot water for ten minutes, drain them and then blend them.
Step 7
Add 120ml of the almond drink, 113g of maple syrup, 70g of molten coconut oil, half a tsp of vanilla powder and a tsp of lemon juice to the blended cashews and blend everything together into an even liquid.
Step 8
Set the solid part of the coconut oil aside in a bowl and leave the liquid in the can.
Step 9
Whisk together the solid part of the coconut oil with the icing sugar and then stir in the blended cashew mass.
Step 10
Stir the espresso together with 180 ml of water and dark rum.
Step 11
Coat the bottom of a casserole dish with some of the cashew cream. Dip both sides of the biscuits into the coffee mixture briefly and place them into the casserole dish so that they cover up the bottom entirely. Now cover up the biscuits with a layer of the cream and keep repeating these two steps until all of the ingredients have been used up.
Step 12
Cover up the casserole dish and leave it in your refridgerator for at least two hours. Before serving it sprinkle some cacao powder and some speculoos spice mix over it.
