Read...
Not only are they gorgeous but, despite being vegan, gluten-free and refined sugar-free, they are properly indulgent. Yet they are light at the same time, and just the right amount of sweet.
Cooking: 16 min
INGREDIENTS
GLUTEN-FREE PASTRY
- ½ cup buckwheat flour
- ½ cup (gluten-free if required) oats or oat flour (packed ½ cup)
- ¼ cup / 4 tbsp desiccated coconut
- a good pinch of fine salt
- 4 tsp tapioca starch or cornstarch
- 2 tbsp raw cacao powder
- 3 tbsp / 45 ml melted coconut oil
- 3 tbsp / 45 ml maple syrup
MATCHA COCONUT FILLING
- ½ cup / 75 g raw cashews, soaked
- 240 ml / 1 cup coconut cream (separated from a tin of full fat coconut milk)
- 2 tsp matcha powder (I used cooking grade)
- ¼ cup / 4 tbsp maple syrup, more to taste
- 1½ tsp agar flakes OR ½ tsp agar powder
METHOD
Please visit lazycatkitchen.com for full method.
