High protein zero-burden dessert, let your mouth enjoy food without guilt. The bottom of the pie is a nut-mixed date palm. It has a fragrant smell and a slightly chewy head. It can be taken out as a free-roasting energy bar. Chocolate pudding is made from a piece of tender tofu, silky and supple. The caramel on the surface is completely due to Xiaolong's preference and can be omitted. In order to see that he can always come out of this "pseudo" dessert as long as he is good or not, until he finishes the last bite, he tells him that this is made of tofu. The result is of course “to get away with it”. Original: Emilie Eats mold: a 9-inch disc, minus half the weight can be a 6-inch disc. It is also possible to use a round bottom mold of the same size.
Do the bottom. Put all the materials in the bottom of the dish into the cooking machine and break it. The state should be able to stick together to form a group. If it is too dry, put a proper amount of water to adjust to a group.
The mold does not need to be smeared with oil padding paper, and the bottom is evenly spread to the bottom of the mold and the four walls. Make sure the bottom is not too thin to be. (The picture is the one I made this time. I haven’t done it for a long time, I forgot to put some walls on it.)
Make stuffing. In the cooking machine or blender, put all the filling material and mix it evenly into a silky shape.
Pour the filling directly onto the bottom of the pie and spread it evenly. Refrigerate for at least 12 hours or freeze for at least 4 hours. (If time is not tight, it is recommended to refrigerate.)
You can mix it with cream and some dark chocolate.
1, tofu used as bean curd, bean curd sock tofu (silken tofu). Tofu can also be used. 2, the bottom of the nuts can be flexibly changed, my walnut is not enough, with some cashew nuts, sunflower seeds and pumpkin seeds, the taste is more abundant. Sesame, pistachio, almonds, and hazelnuts can all be used. 3, cryopreservation is to make the filling solidify faster. If you freeze overnight, the filling will freeze very well, like an ice cream. If you like the smooth pudding taste, you can get it back to room temperature for half an hour, or put it back in the refrigerator for 1 hour. Update added: I am directly frozen overnight. Then it will be refrigerated, it will turn into a pudding shape, it will not work, and it will be digging to eat. However, the original pudding shape also cut a triangle, so I think it is easier to effluent after freezing, and it is best to freeze if frozen.