CHOCOLATEAND GINGER KRISPY
Ingredients for 1 roll
30 g dark chocolate
150 g rice cakes
200 ml rice milk
200 g nuts (hazelnuts, almonds, pine nuts or walnuts)
2 tsp ground ginger
Chopped hazelnuts, flaked almonds or grated coconut, enough to garnish the portions. This recipe makes a chocolate roll about 40 cm long, giving about 20 slices.
qb = quanto basta
Cc = cucchiaio
cc = cucchiaino
pz = pizzico
Break the chocolate into a pan with the rice milk and allow to melt on a low heat.
Coarsely crumble the rice cakes and stir into the milk and chocolate mixture. Add the nuts and ginger and mix well.
Roll the resulting dough in a sheet of greaseproof paper, shaping it like a salami. Put the roll into the freezer for at least three hours; then remove from the freezer, cut into to slices and leave in the fridge until required. Garnish with chopped hazelnuts, flaked almonds or grated coconut.
Recipe by Michela De Petris - Surgeon - Specialist in Nutritional Scienze, taken from “Scelta vegetariana e vita in bicicletta” published by De Petris - Destino, IL PENSIERO SCIENTIFICO Editore.