Sticky Chocolate Sandwich
Sticky texture chocolatey sandwich for days of decadence. Finger-licking good!
1 small beet, grated
1 cupful buckwheat sprouts
1/2 cup ground flaxseed
2 dessertspoons cacao powder
Process all ingredients in the food processor, except the beet.
Stir in the grated beetroot after everything is processed.
Take about 1 tablespoon of the mixture and place on teflex sheet. Spread to a small cookie size and about 1/2 inch thick. They will thin quite a bit once dry.
Dry at 145 for about 3 hours then turn down to 115 and flip over when they are starting to dry and can be flipped over to do the underside. Leave until sticky/dry. You don’t want them too dry.
1 cup dried apricots, soaked about 20 mins in warm water.
1/2 tsp ginger
Process apricots with the ginger and salt, adding a little water to bind until you have a jam.
Make sandwiches using the apricot jam and chocolate sandwich rounds. Dust with lucuma or carob powder.
Make a cream by blending cashew nuts and a little water. Put ontop of jam to make a victorian sandwich. Or make a thin pouring cream.