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- 1 Nature & Cie shortcrust pastry
- 300g of silky tofu or 300g of cottage cheese
- 150 g of cooked and peeled chestnuts
- 120g of agave syrup or 100g of honey
- 100g of cashew puree
- Deco: walnut
- Preparation– Bake the shortcrust pastry in a tart mold for 15 minutes at 180 ° C.
– In a bowl, mix together: the tofu, chestnuts, agave syrup and cashew nut puree.
– When the mixture is homogeneous and smooth, pour it over the pie crust.
– Add the walnuts on top and bake for 40 to 45 minutes a second time.
- [Présentation du créateur de la recette]Recipe made by our ambassador Alban.
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photo credit of the recipe: Alban