Sweet and Salty Vegan Dessert
Introduction
Dive into the delightful world of sweet and salty with this innovative dessert recipe. Perfect for those who love a hint of savory in their sweets, this dish combines the best of both worlds in a unique and satisfying way.
Ingredients
- 1 cup of fine almond flour
- 1/2 teaspoon of sea salt
- 1/4 cup of coconut oil, melted
- 1/4 cup of maple syrup
- 1 teaspoon of vanilla extract
- 1/2 cup of vegan dark chocolate chips
- 1/4 cup of crushed pretzels
- 2 tablespoons of coarse sea salt, for topping
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine almond flour and 1/2 teaspoon of sea salt.
- Stir in melted coconut oil, maple syrup, and vanilla extract until the mixture becomes a smooth dough.
- Fold in the vegan dark chocolate chips and crushed pretzels.
- Line a baking sheet with parchment paper and drop spoonfuls of the dough onto the sheet.
- Sprinkle each cookie with a pinch of coarse sea salt.
- Bake for 12-15 minutes, or until the edges are golden brown.
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Enjoy this delightful blend of sweet and salty flavors that will surely become a new favorite in your culinary repertoire. Perfect for any occasion, this dessert is not just a treat for the taste buds, but a conversation starter about the innovative possibilities in vegan cuisine.
Hiroshi
| Nutritionfacts | Calories: 150 per serving, Fat: 9g, Carbs: 15g, Protein: 3g |
|---|---|
| Preparation Time | 25 minutes |
| Allergy Information | Contains nuts and gluten |