Composition / ingredients
Cooking method
1. Soak chickpeas for 4-5 hours, then boil for 40 minutes, cool and peel.
2. Using a blender, chop the chickpeas together with almonds.
3. Then add a banana to the resulting mass, pour in yogurt, pour baking powder and cocoa, add honey and whisk everything in a blender again.
4. Take chicken eggs, separate the proteins, beat them to a strong foam, then combine with the main mass.
5. The resulting mass is spread on a baking sheet covered with parchment, and sent to the oven, preheated to 180 degrees. Bake the cake for an hour.
6. Remove the baking sheet, knead the baked cake with a fork.
7. Brew coffee in 50 ml of water.
8. We put the crumbs of the baked cake in a bowl, pour coffee, add cocoa, mix the mass - it should not be liquid.
9. The last thing we add is coconut chips. Mix everything well again.
10. We form small oval cakes and send them to the refrigerator for 2 hours.
Decorate as desired and serve on the table.
Eat with pleasure!
Calorie content of the products possible in the composition of the dish
- Acedophilin 3.2% fat content - 58 kcal/100g
- "rastishka " - 122 kcal/100g
- Danone drinking yogurt - 76 kcal/100g
- Drinking yogurt "agusha" - 87 kcal/100g
- "aktimel" natural - 83 kcal/100g
- Danone yogurt with 2.2% fat content - 96 kcal/100g
- "mazhetel" - 48 kcal/100g
- Ermann fat yogurt - 152 kcal/100g
- Yogurt with 3.5% fat content - 68 kcal/100g
- Natural yogurt with 1.5% fat content - 48 kcal/100g
- Low-fat milk yogurt - 38 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Bananas - 89 kcal/100g
- Honey - 400 kcal/100g
- Almonds nuts - 609 kcal/100g
- Cocoa powder - 374 kcal/100g
- Natural coffee, ground - 201 kcal/100g
- Coffee - 94 kcal/100g
- Chickpeas - 364 kcal/100g
- Water - 0 kcal/100g
- Coconut chips - 592 kcal/100g
- Baking powder - 79 kcal/100g
