L

L

o

o

a

a

d

d

i

i

n

n

g

g

.

.

.

.

.

.

Paella dish

Dumpling SoupEuropean cuisine

Paella dish

Pan con tomatoSpanish cuisine

Paella dish

MamaligaMoldovan cuisine

Paella dish

Chocolate Chip CookiesAmerican cuisine

Paella dish

Angel sponge cakeAmerican cuisine

Paella dish

EchpochmakiTatar cuisine

Paella dish

Chicken liver in sour creamRussian cuisine

Paella dish

Mexican milk dessert chongos-samoranosMexican cuisine

Paella dish

Okroshka with kefir and sparkling waterRussian cuisine

Paella dish

Boiled cornAmerican cuisine

Cocoa "Halva"

4 servings

25 minutes

Recipe from the book by Alena Andreasyan "Gastronomic Novel."

Energy value per serving

CaloriesProteinsFatsCarbohydrates

367.2

kcal

12.6g

grams

23.6g

grams

28.7g

grams

Ingredients

4servings

Cashew Urbech

50

g

Coconut sugar

25

g

Tahini

75

g

Cocoa

30

g

Peanut butter

40

g

Water

70

ml

Milk

250

ml

Gingerbread

1

pc

Cooking steps

1
Melt coconut sugar over low heat and add water.
Required ingredients:
1. Coconut sugar: 25 g
2. Water: 70 ml

2
Add coconut syrup, urbech, tahini, peanut butter, and cocoa in turn.
Required ingredients:
1. Cashew Urbech: 50 g
2. Tahini: 75 g
3. Peanut butter: 40 g
4. Cocoa: 30 g

3
Add milk to the obtained mass and simmer over medium heat, stirring constantly with a whisk for 5 minutes until all components dissolve.
Required ingredients:
1. Milk: 250 ml

4
Pour the cocoa into a cup, optionally decorate with a gingerbread cookie, and serve.
Required ingredients:
1. Gingerbread: 1 piece

Similar recipes