2024-10-26.txt

Protein-Rich Kaki Chocolate Chestnut Crumble
Ingredients:

Kaki Base:

	Ripe kakis: 5, mashed
	1 apple
	honey: 2 tbsp
	Cinnamon: 1/2 tsp
	Vanilla extract: 1/2 tsp
	3 cardamom pods, 2 cloves

Protein-Rich Chocolate Chestnut Crumble:

	Chestnut flour: 70 g
	Wheat flour (T55): 50 g
	Carob powder: 2 tbsp
	Cocoa powder: 1 tbsp
	Chopped dark chocolate (70%): 50-100 g
	Butter: 70 g, cold and cubed
	Brown sugar: 50 g
	Chopped chestnuts: 50 g, roughly chopped
	Shelled hemp seeds: 3 tbsp
	Pumpkin seeds: 3 tbsp
	Toasted walnuts or almonds: 30 g, roughly chopped

Instructions:

	Preheat the Oven: Set to 180°C.

	Prepare the Kaki Base:
		In a bowl, mix the mashed kakis with agave nectar or honey, cinnamon, and vanilla extract.
		Spread this mixture evenly in a baking dish.

	Make the Protein-Rich Chocolate Chestnut Crumble:
		In a large mixing bowl, combine chestnut flour, wheat flour, brown sugar, carob powder, cocoa powder, and cubed butter.
		Using your fingers, blend until the mixture resembles coarse crumbs.
		Fold in the chopped dark chocolate, chestnuts, hemp seeds, pumpkin seeds, and chopped walnuts or almonds for extra protein and crunch.

	Assemble and Bake:
		Spread the crumble topping evenly over the kaki mixture in the baking dish, ensuring full coverage.
		Bake for 30–35 minutes, until the top is golden and crisp, and the kakis are bubbling around the edges.

	Serve:
		Let the crumble cool for a few minutes. This dish pairs wonderfully with a dollop of mascarpone or a sprinkle of additional pumpkin seeds for garnish.