Moulinex INFINYMIX+ Mode D'emploi page 49

200 g cashew nuts - 100 ml almond milk - 2 tbsp lemon juice - 3 tbsp maple syrup - 1 tsp cinnamon - 1/2 tsp vanilla extract
For the biscuit base: 70 g pecan nuts - 10 large dates - 1 pinch of salt - 100 ml maple syrup
Soak the cashew nuts in a bowl of water for 8 hours then
1 |
drain.
Put the pecan nuts, stoned dates, salt and maple syrup in
2 |
the blender jug, select the program
button . Stir the ingredients using the pestle
if required.
Line cupcake moulds with cling film then divide the
3 |
mixture between the moulds. Press down then
chill in the fridge for 30 mins.
Put the cashew nuts in the blender jug and press the
4 |
button for a few seconds, scraping down the sides
of the jug with the pestle.
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5 |
then press the
6 |
7 |
&
walnut cake
4 – p 30
ERvES REpARAtIOn MInS
Add the almond milk, lemon juice, maple syrup, cinnamon
and vanilla. Select the program
button .
Pour this mixture into the moulds over the base then put
in the freezer for 4 hours.
T ake the cakes out of the freezer 20 mins before serving,
turn them out and serve on plates. Garnish with walnuts
or maple syrup.
Tip: you can replace the pecan nuts with Tip: you can replace the pecan nuts with
walnuts and the maple syrup with honey. walnuts and the maple syrup with honey.
then press the