Recepten — La Favo

INGREDIENTS 1 chocolate barA handful of your favourite La Favo granola, we used Buckwheat & Berries + Chocolini RECIPE Melt the au bain-marie, keep stirring until all of the chocolate is melted. Cover a large, rimmed baking sheet with parchment paper. Use a silicone or rubber spatula to spread chocolate evenly over the center area of the baking sheet. Make sure it doesn’t reach the edges. Sprinkle the your favourite La Favo granola evenly over the chocolate. Lightly use your palms to press the toppings into the chocolate. If you’re in a hurry, place the pan on a flat surface...

INGREDIENTS (4 P) For the mascarpone and coffee cream (400g): 500g mascarpone 2 Inkbrew Dark Roast espresso 3 tbsp Amaretto 90g sugar 1 gelatin sheet 120g La Favo Buckwheat & Berries granola1 box of fresh raspberries4 tbsp cocoa powder8 Ladyfingers or Italian tiramisu bisquits5 tbsp Amaretto6 Inkbrew Dark Roast espresso200gr vanilla ice cream (ready-made)120g raspberry coulis150g whipped cream1 vanilla bean30g sugar24 galettes Inkbrew Dark Roast coffee Chocolate RECIPE Soak the gelatin in cold water and squeeze. Stir sugar and Amaretto into the hot espresso, add gelatin and stir well, making sure everything is dissolved. Stir the mascarpone and add the...

INGREDIENTS For the cookies: 1 cup oats, gluten-free, divided½ cup walnuts½ cup La Favo granola3 tbsp pumpkin seeds3 tbsp almonds3 tbsp flax seeds½ tsp cinnamon¼ tsp cardamom½ tsp flaky sea salt⅓ cup + 1 tbsp olive oil⅓ cup + 1 tbsp maple syrup or rice syrup For the sweet cashew cream filling: 1 cup cashews1/2 cup of coconut milk or water2 soft dates, soaked1/2 teaspoon vanilla powder or 1 teaspoon natural vanilla extract RECIPE Preheat the oven to 180°C. Put 1 cup of oats and the walnuts in the food processor and blend until you reach a consistency of flour....