Not exact matches
The second time I soaked the dates in boiling
water to soften them and then I just used a blender stick to blend the dates with sweet potato and maple syrup (much easier
than a processor) I also made a budget version and used
regular cocoa powder, 1/2 honey 1/2 maple syrup, no pinenuts - just 1/2 cup of coconut
flour and 1/2 cornflour, I also added chopped walnuts.
I used yellow wheat
flour, which does absorb less
water than regular all purpose
flour.
A dough made with yellow wheat
flour will need much less
water than a dough made with
regular all - purpose
flour.
You will need to experiment to get the right mix since coconut
flour is higher in fibre and will absorb more
water than regular grain based
flours.
All I used in the recipe was a hefty dose of Dutch cocoa powder (which is fudgier
than regular cocoa), peanut
flour / powder (defatted peanuts ground into a
flour so they're oil - free), stevia, and a little
water, although you could use non-dairy milk too.
Gluten free
flour mixes tend to be a bit drier
than regular flour's so I had to use a little extra
water but so far so good.
All I used in the recipe was a hefty dose of Dutch cocoa powder (which is fudgier
than regular cocoa), peanut
flour / powder (defatted peanuts ground into a
flour so they're oil - free), stevia, and a little
water, although you could use non-dairy milk too.