Not exact matches
Add half the
almond mixture to the meringue and fold vigorously with a spatula, using about 15 strokes to combine and
break down the meringue so it is not so puffy (you can also add paste food coloring here if you haven't already added it to the meringue.
Whirl everything until the
almonds are completely
broken down, and the
mixture holds together when you pinch it between your fingers.
Add the
almonds, pecans, and pepitas into a food processor and pulse to
break the
mixture into smaller pieces.
Add the pecans,
almond flour and cinnamon to a food processor or high - speed blender and pulse the
mixture a few times until the pecans are
broken down.
Break up the lumps in the
almond flour with a fork and slowly add to egg
mixture while beating to prevent lumps.
3/4 cup of smooth nut or seed butter (
almond, hazelnut, sunflower, or peanut butter) 1/4 cup + 2 tablespoons of maple syrup 3/4 cup of unsweetened apple sauce 2 teaspoons of vanilla extract 1/2 cup (1 bar) of 70 % dark (dairy - free) chocolate,
broken up into chunks 1/2 cup of unsweetened cocoa powder 3 tablespoons of coconut flour 3/4 teaspoon of baking soda 1/2 teaspoon of sea salt 3 tablespoons of nuts or seeds (I used a
mixture of
almonds, and added some coconut flakes) METHOD
Blend for five minutes, until
mixture is foamy and
almonds are
broken down.
Blend on high until all the
almonds have
broken down and the
mixture becomes frothy.
Add the
almonds, pecans, and pepitas into a food processor and pulse to
break the
mixture into smaller pieces.
3/4 cup of smooth nut or seed butter (
almond, hazelnut, sunflower, or peanut butter) 1/4 cup + 2 tablespoons of maple syrup 3/4 cup of unsweetened apple sauce 2 teaspoons of vanilla extract 1/2 cup (1 bar) of 70 % dark (dairy - free) chocolate,
broken up into chunks 1/2 cup of unsweetened cocoa powder 3 tablespoons of coconut flour 3/4 teaspoon of baking soda 1/2 teaspoon of sea salt 3 tablespoons of nuts or seeds (I used a
mixture of
almonds, and added some coconut flakes) METHOD