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Good artists copy, great artists steal. So said Picasso. But what did he mean by that? Picasso was highlighting that good artists and great artists work differently.
A good artist may see another artist’s style and try to emulate it closely. A great artist will take inspiring elements from various sources and weave it into their own unique mix of ideas to create something original. Today I’m borrowing some influence from Kit-Kats.
Ingredients:
100g raw almonds
75g desiccated coconut
65g peanut or almond butter
80g maple syrup
160g dark (vegan) chocolate
Pinch of salt
Method:
Preheat oven to 170⁰C, line a baking tray with parchment paper.
Blitz the almonds and coconut in a food processor until you have a fine flour. Slowly melt the peanut/almond butter in a saucepan with the maple syrup, mixing together.
In a large bowl combine the flour and butter mixture, add the salt and mix until it comes together as a dough.
On the prepared baking tray roll out the dough until you have a thin oblong. Place this in the oven and bake for appx 8-10 mins, until it has gone golden and edges have browned slightly.
Take out of the oven, allow to cool for 10 mins and then cut the edges off and divide into 6 equal rectangles. Crumble the edges and leave to one side.
Melt 60g of the chocolate, add the crumbled biscuit (you may not need it all) and mix. Smooth a layer of this on top of one rectangle, place another on top, smooth another layer of chocolate, then place the third rectangle on top. Repeat with the other three rectangles and then place in the fridge to set.
Melt the remaining 100g of chocolate. Take the two layered rectangle biscuits out the fridge and cut into desired size bars. Dip each bar in the chocolate, place back on parchment paper and once all bars are covered place back in the fridge to set. Keep stored in the fridge, take out a few mins prior to eating.
Enjoy
Gaby Van Clarke
Water is a source of life and vitality. As we age our bodies are less able to hold water so our skin sags, our bones become brittle, our hair drier, thinner and frizzy.
Introduced by Portuguese merchants in the 16th century, and adapted over time to suit Japanese tastes, this light bouncy sponge is considered a traditional Japanese speciality. More delicate and airy than a regular sponge cake, castella ( カステラ, kasutera) is famous for a fine and moist crumb.