Ingredients
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300 g of Gluten-free shortbread
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200 g of Dark chocolate 100%
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130 g of Gheeor coconut oil
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4 tbsp. of Cocoa powder
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300 g of Sweetened Condensed Coconut Milk
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100 g of Walnut
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pinch of Salt
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1 tsp Chilli powder hotto taste
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1 tsp Ground cinnamon
Directions
It’s a sugary treat, but I can’t help but share it with my family since it’s so delicious and reminds me of my childhood. I have to admit, I rarely make it, as it’s a sugary treat :). It’s a gluten-free and dairy-free sausage variant, of course. You can choose to use coconut oil or ghee to make it. Ghee gives a buttery taste, which I personally prefer.
Coconut condensed milk is always sweeter than dairy condensed milk, so I recommend using 100% chocolate to balance out the sweetness a bit. For the Shortbread cookies, you can bake them yourself or purchase them.
Additionally, I like to enhance the flavor of the dessert by adding chili and cinnamon.
Bon Appétit!
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Steps
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1
Done
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Chop the Shortbread cookies into coarse crumbs. Gluten-free Shortbread cookies are usually more delicate than wheat cookies, so it's best to chop them with a knife. Leave some pieces of the cookies coarser. |
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2
Done
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Melt ghee and chocolate. Add salt, cinnamon and chili powder and mix until smooth. Let it cool. |
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3
Done
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Mix the cookies with nuts and salt. Add the chocolate mixture and mix quickly. You should achieve a thick consistency. |
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4
Done
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Place the mixture on the plastic wrap, shape it into a 5 cm diameter sausage and wrap it tightly in the plastic. Then, place it in the freezer for a few hours. |
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5
Done
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Let the sausage sit at room temperature for a few minutes before serving. Slice it into circles and then serve. |
