Apple chai mince pies Cookie Bluff

Ingredients
  • 1 container apple crisp Cookie Bluff
  • 1 sachet Nutbrown Fourmi Bionique Nature
  • 1 paquet de tofu mou de 300g
  • 2 c. à soupe de sirop d'érable
  • 2 c. à soupe de beurre d'amandes
  • 1/4 t. de chocolat blanc
  • 1/2 c. à thé d’huile de coco
  • 1 c. à soupe de cannelle moulu
  • 1/2 c. à thé de gingembre moulu
  • 1/2 c. à thé de cardamome moulue
  • 1/4 c. à thé de piment de la Jamaïque moulu
  • 1/8 c. à thé de clou de girofle moulu
Croustade de pommes
  • 12 mince pies

Preparation – Mince pies
  • In a bowl, combine cookie dough with NUTBROWN Nature (combine with hands)
  • Divide the mixture and press well into 12 small tart moulds
Preparation mixture
  • Melt the white chocolate with the coconut oil in the micro wave about 50 sec and mix well until it is melted and put in a blender with the other ingredients of the filling.
  • Put the ingredients of the filling in the blender and mix until smooth (the mixture will be quite soft)
  • Empty the mixture into the crusts
  • Refrigerate at least 2 hours before serving and garnish with apple and granola pieces
For a best consuming
  • Keep in the freezer and take out 15 min before serving
Recipes and pictures present by ;

Fourmi Bionique

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