What the fudge?

— Please scroll down for an English version —

Slatkiši nisu nešto što se previše često nađe na našem meniju. Bar ne u konvencionalnom smislu. Ipak, sa vremena na vreme nas uhvati želja da se svojski osladimo i u tom trenutku nastaje potraga i brainstorming za idealnom poslasticom. Prilikom traženja inspiracije, naleteli smo na sledeći recept. Pošto smo izbalavili tastature gledajući ove slike, nije nam preostalo ništa drugo nego da se zavučemo u kuhinju, zavrnemo rukave i sami napravimo ovaj ukusni dezert. Naravno, ne bi mi bili mi da ne dodamo neki svoj twist na to. Pa da počnemo:

sa-limunomSastojci za fudge:
– 200g organskog crnog pasulja
– supena kašina nane (mente)
– 150g badema
– 200g lešnika
– 3 supene kašike nerafinisanog organskog kokosovog ulja
– 200g organskog rogača
– kakao po ukusu
– stevia po ukusu
– malo morske soli

Sastojci za preliv (da, ima i preliv):
– 2 avokada
– 3 banane
– kakao po ukusu
– 1 supena kašina shoyua (soja sos)
– stevia po ukusu
– šafran, hibiskus i limun/pomorandža (za dekoraciju)

Postupak:
Potopili smo crni pasulj preko noći (ili 8h). Nakon toga je kuvan u novoj vodi, sa supenom kašikom nane (mente). Za vreme njegovog kuvanja napravili smo puter od lešnika i badema (ovde vam je blender najbolji prijatelj i u zavisnosti od njegove snage, možete ili morate dodati malo hladno ceđenog ulja po izboru). Kada se pasulj skuvao, puter od badema i lešnika smo odvojili u zasebnu posudu i u blenderu izblendali rogač, kakao, pasulj, 3 supene kašike kokosovog ulja, dodali stevie i morske soli po ukusu. Ovu smesu smo nakon toga pomešali sa puterom, dok nismo dobili homogenu masu. Poslednji korak je sipanje smese u pleh i hlađenje u frižideru nekoliko sati, kako bi se fudge stegnuo (minimum 2h).

Na drugoj strani, napravili smo fil od avokada i banana, u koji smo dodali još malo kakaoa i shoyua. U zavisnosti od slatkoće banana i ukusa, ovde se takođe može dodati stevia. Poželjno je i fil ohladiti pre serviranja.

Inicijalna ideja je bila servirati parče fudgea sa prelivom.

bez-ukrasa

Još uvek je nešto falilo, tako da smo napravili još dve verzije. Servirali smo u kombinaciji sa začinima (šafranom i hibiskusom) i limunom, a sutradan i sa pomorandžom. To se pokazalo kao kombinacija iz snova, pogotovo sa limunom, jer njegova kiselost još više istakne ukuse i slatkoću fudgea i preliva.

sa-pomorandzom2

sa-pomorandzom1

Ovo je recept koji ćemo definitivno često ponavljati. A kako nikad ne pravimo 2 puta isto jelo, sledeći put ćemo u kombinaciju dodati seckane orašaste plodove, kokosovo brašno, suvo voće, malo čilija… Ko zna?! 🙂

Bon Appétit!

_____________________________________________________________________________

sa-limunomSweets aren’t something that can be found too often on our menu, at least not in the conventional way. However, from time to time we have a strong craving for some sweet delight and we set our sails to the brainstorming quest for the ideal treat. While searching for inspiration, we ran onto the following recipe. After we drooled over our keyboards while watching these images, we were left with no choice but to run into the kitchen, roll up our sleeves and make this delicious dessert. Of course, we wouldn’t be ourselves if we didn’t add our twist to this. So let’s start:

Ingredients for fudge:
– 200 grams of organic black beans
– 1 tablespoon of mint
– 150 grams of almonds
– 200 grams of hazelnuts
– 3 tablespoons of unrefined organic coconut oil
– 200 grams of organic carob powder
– cocoa powder to taste
– stevia to taste
– a little bit of sea salt

Ingredients for the topping (yes, there is topping also):
– 2 avocados
– 3 bananas
– cocoa powder to taste
– 1 tablespoon of shoyu (soy sauce)
– stevia to taste
– saffron, hibiscus and lemon / orange (for decoration)

Procedure:
Black beans were soaked overnight (or for 8 hours). Then we cooked it in the new water with tablespoon of mint. During cooking, we made butter of hazelnuts and almonds (this is time when a blender becomes your best friend and, depending on its strength, you can add a bit of cold pressed oil of your choice). When beans are cooked, pour almond/hazelnuts butter into a separate bowl and blend carob powder, cocoa powder, beans, 3 tablespoons of coconut oil. Add stevia and sea salt to taste. Mix this mixture with the butter, until you get a homogeneous mass. The last step is to transfer the mixture into a pan and leave it in refrigerator for several hours for fudge to firm (at least 2 hours).

After that, we made a topping of avocados and bananas, to which we added a bit of cocoa powder and shoyu sauce. Depending on the sweetness of bananas, you can add stevia to taste. Preferably, the topping should be cooled before serving.

The initial idea was to serve with a slice of fudge with banana/avocado topping.

bez-ukrasa

Still something was missing, so we made two versions. Fudge served with spices (saffron and hibiscus) and lemon, and the next day with the orange. This proved to be a delicious combination, especially with lemon, for its acidity accentuated flavors and sweetness of fudge and dressing.

sa-pomorandzom2

sa-pomorandzom1

This recipe will be definitely repeated again. And since we never make the same dish twice, next time we will add a combination of chopped nuts, coconut flour, dried fruit, a little bit of chilly … Who knows?! 🙂

Bon Appétit!

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