Ingredients:
• 60gr of grated coconut
• 10 pieces of red fruits (Raspberries, blackberries)
• Zest of 1 lemon/lime (only the yellow part, not the white part)
• The juice of half a lemon/lime
• 13 dates (soaked overnight)
• 50g of raisins (soaked overnight)
• 1 tablespoon of Mucilage (psyllium or ground chia/ground flaxseed)
• 1 or 2 tablespoons of cocoa powder
• Vanilla essence
• Half a bar of melted dark/semi-sweet chocolate. If you don't have a chocolate bar: 2 tablespoons of coconut oil with 1 tablespoon of cocoa powder
• Optional: dried edible flowers, cocoa nibs and coconut flakes for decoration
Preparation:
For the tapas:
1- Place the 60 grams of grated coconut in a glass bowl preferably, or plastic.
2- Add the 13 pitted dates soaked overnight to the blender and blend them with 3 tablespoons of water
3- Add 2 tablespoons of the date paste to the grated coconut
4-10 Red fruits (your choice)
5- Crush the nuts to integrate them into the preparation, you can do this with a mortar or a fork.
6- 1 tablespoon of the chosen mucilage
7- Leave it for about 10 minutes in the refrigerator so that it takes shape and hardens a little.
For the filling:
1- Add the 50 grams of soaked raisins to the blender (along with the remaining date paste)
2- A teaspoon of vanilla essence
3-2 tablespoons of water
4- Mix in the blender
5- Place the mixture in a glass or plastic bowl
6- Add 2 tablespoons of cocoa powder
7- A pinch of salt
8- Leave it in the refrigerator for about 10 minutes to set.
Plating:
1- Take two tablespoons of the mixture and shape it into a ball, then place it in a plastic bag and place the bag on top as well, so we flatten the dough with our hand and it expands.
2- Remove the bag from the top of the dough and with a medium-mouthed glass, cut our lids so that they are circular in shape.
3- Place the lids on a plate to begin assembling the alfajorcitos
4- Remove the filling from the refrigerator and add the zest of 1 lemon.
5- Place 1 tablespoon of filling on each lid (make sure you have the other lid left to close)
6- Topping/decoration: Pure chocolate melted with 2 teaspoons of coconut oil in a double boiler, coconut flakes, cocoa nibs and dried edible flowers
7- Let them rest for 30 minutes in the refrigerator, so that they harden.
Enjoy!
