Ciao e ben tornati miei cari, spero che stiate bene e stiate trascorrendo una fantastica estate!
Ultimamente ho rifatto questi cupcake al cacao ricoperti con la mia crema al caffè senza latticini e senza ulteriori indugi, vi dico subito come prepararli:
Oggi voglio condividere con voi un esperimento fatto con un dolce senza glutine e vegan che un po’ ricorda il tiramisu (ecco perché l’ho messo fra virgolette perché so bene che il tiramisu classico è altra cosa e difficile da riprodurre usando farine diverse per la base e sostituendo la parte della crema con prodotti a base vegetale).
These dairy free coconut & chocolate popsicles , inspired by the world famous Bounty bars (one of my all time favourite snacks btw), are SO easy to make and SO tasty, you will want to freeze and eat dozens of them!
Spring and Summer give us the best, sweetest, juiciest fruits of the whole year *double sigh* and since I didn’t want to miss on the fun, I came up with this quick compote of peaches, apricots and cherries and paired it with gluten free lemon waffles.
I used the rainy days to do some baking and make once again these delicious cocoa cupcakes topped with my dairy free coffee cream!
So, without further ado, let me tell you how the recipe goes
I wanted to make something scrumptious but easy, that could be offered after a lunch or dinner with family and friends, a dessert that wouldn’t absorb much time while you are already pretty busy preparing the main courses.
A while ago I discovered the magic that cashews can work whenever you need to cook something creamy, but dairy-free.
So far I had only used them in savory recipes with my easy cashew cheese sauce, but the other other day I decided to experiment with a sweet recipe.
One day my boyfriend and I were talking about sweets he used to eat before being diagnosed with his many food intolerances, years ago. And he told me: “Oh I miss the good old classic tart, you know the one with LOTS of jam in it? Apricot jam! Lots of it. That’s my kind of tart”.