Holy moly, has it really been 3 months since my last post? Time truly flies!
Our year started with a blast. Friends, delicious food, joyful laughter, and wild adventures marked the past 3 months. We even tackled a move (again!), and despite the usual upheaval, we finally found a home where all three of us feel at peace. This means, fingers crossed, no more moving for the next year or two, or until that Portugal or South America dream unfolds. We trust that the right time to leave Cambodia will happen when it's meant to be.
For now, our little food bakery truck business is blossoming, so we've decided to grow it some more before searching for the perfect people to carry on our baby project.
I can feel it deep in my bones: 2024 is brimming with excitement, both personally and for our business. If things fall into place, my hubby will be off to Portugal in a few months to scout potential locations. Hopefully, by the time I join him for a vacation, we'll have some land options to explore and, with some luck, find the ideal spot to build or renovate our temporary home.
This brings us closer to family, after all these years in Asia, and most importantly, half a world closer to South America, our future exploration destination!
Here's to a year filled with joy, growth, and maybe, just maybe, a new location to look forward to.
LAYERED HAZELNUT PRALINE CUPS
Yesterday we finally gathered with a few vegan and non-vegan friends. We treated ourselves to a delicious vegan potluck tapas dinner. Though I made a few savory and sweet dishes, the praline cups stole the show!
RECIPE (MAKES 6 CUPS)
For the crust
- ½ cup hazelnuts, roasted
- ½ cup dates, soaked and pitted
- 2 tbsp desiccated coconut
- ½ tsp vanilla
For the coconut cream layer
- ½ cup raw cashew nuts, soaked
- ¼ cup coconut cream, solid part only *
- 2 tbsps extra-virgin coconut oil
- 1 tbsp maple syrup
*Put the can or carton of coconut cream in the fridge overnight to separate the solid part from the coconut water. We only need the solid part for this recipe.
For the praline layer
- ¾ cup hazelnuts, roasted for extra flavor
- 1 tbsps extra-virgin coconut oil
- ¼ cup dates, soaked and pitted
- ½ tsp vanilla extract
- Pinch of Himalayan pink salt
- Water or as needed
For the chocolate layer
- ¼ cup unsweetened cacao powder
- ¼ cup extra-virgin coconut oil
FYI: we love dark, bitter chocolate, so mixing cacao and coconut oil is just fine for us. If you like it a bit sweeter, add maple syrup as needed.
DIRECTIONS
Prepare the coconut cream: Refrigerate the can/carton of coconut cream overnight to separate the solids from the coconut water.
Soak the cashew nuts: overnight is best but if you forgot, soaking the cashew nuts for 30-60 minutes in boiling water will work too. However, the longer you soak them the creamier the creamy layer will be.
Soak the dates: In separate bowls, soak the dates for the praline and crust layers in boiling water for 15-30 minutes. Drain and remove the pits.
Make the crust
Blend all crust ingredients until the dough comes together. Do not overprocess; you want to retain some texture.
Divide the mixture evenly among your cupcake molds. Press firmly into the molds and place them in the freezer.
TIP: If using metal molds, line them with 2 strips of baking paper in a cross shape for easier removal.
Make the coconut cream layer
Blend all cream layer ingredients until smooth and creamy. Use only the solid coconut cream; reserve the water for another use.
Remove the molds from the freezer and evenly divide the cream mixture over them. To set, smooth the tops and return to the freezer for 20-30 minutes.
Make the praline layer
Blend all praline ingredients until smooth and sticky, scraping down sides as needed.
Evenly spread the praline over the cups and return them to the freezer to firm up.
Make the chocolate layer
Mix cacao powder and coconut oil in a jar or bowl until smooth.
Pour over the praline layer and freeze the cups for a few hours.
To serve
Remove the cups from the freezer and allow them to thaw for a few minutes before serving.
Alternatively, thaw slowly in the fridge until completely soft.
WISHING YOU ALL A HAPPY AND HEALTHY DAY ღ ღ ღ
ALL CONTENT IS MINE AND ORIGINAL!
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