Aline Mocha Squares Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

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ORGANIC INGREDIENTS

Square:

• 280 g (2 cups) all-purpose flour"La Merveilleuse"
• 15 ml (1 tbsp) baking powder
• 1 ml (1/4 tsp) salt
• 4 large eggs (220 g)
• 220 g (1 cup) cane sugar
• 250 g (1 cup) plant-based milk substitute, hot
• 5 ml (1 tsp) vanilla extract (add it to the plant-based milk substitute)

COATINGS: You have two options to choose from: Coffee or Choco-Moka.*

1- Coffee:

• 70 g (1/2 cup) margarine or ghee**
• 5 ml (1 tsp) vanilla extract
• 230 g to 345 g (2 to 3 cups) icing sugar (or a little more, depending on desired texture)
• 250 g (1 cup) percolator-prepared coffee (intensity to taste)
• 500 to 600 g unsalted white peanuts, crushed finely enough in a food processor
  

or

2- Choco-Moka:

• 440 g (2 cups) cane sugar
• 50 g (1/2 cup) cocoa
• 125 g (1/2 cup) plant-based milk substitute
• 125 g (1/2 cup) percolator-prepared coffee (intensity to taste)
• 90 ml (6 tbsp) margarine or ghee**
• 10 ml (2 tsp) vanilla extract
• 500 to 600 g unsalted white peanuts, crushed finely in a food processor
  

 

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PREPARATION

You can prepare your mocha squares in advance and freeze them.

Square:

1. Preheat the oven to 350 °F (180 °C). Oil a 9” x 13” (23 cm x 33 cm) pan and cover with parchment paper (bottom and sides). The oil simply helps the parchment paper stick to the sides of the pan.
2. In a small bowl, combine flour, baking powder and salt. Set aside.
3. In a medium bowl, using an electric mixer, beat the eggs. Gradually add the sugar and continue to beat until creamy and smooth.
4. Add the flour mixture, alternating with the plant-based milk substitute and beating well after each addition. Start and finish with the flour mixture. Beat until mixture thickens.
5. Divide the mixture evenly among the pan. Bake on the centre rack of the oven for about 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean.
6. Remove from the oven and let stand for 15 minutes, then unmould and let the cake cool completely on a wire rack.
7. When the cake is thoroughly cooled, cut it into 60 squares of about 2.5 cm (1 inch).

 

Choose one of these two coatings:

1- Coffee:

1. In a medium saucepan, melt margarine (or ghee) over low heat. Add vanilla extract and icing sugar and whisk.
2. Gradually add the coffee, continuing to whisk to obtain an even consistency. If necessary, add a little icing sugar, to obtain the texture of a sugar cream coulis.
3. Over medium heat, bring mixture to a boil and simmer over low heat, stirring constantly, for 3 to 5 minutes, just enough to thicken slightly. Remove from heat.

2- Choco-Moka:

1. In a medium saucepan, combine sugar and cocoa and mix well. Add the plant-based milk substitute and coffee and mix with a whisk.
2. Over medium-low heat, bring mixture to a boil and simmer over low heat for 10 to 15 minutes, stirring frequently, until mixture has thickened slightly.
3. Remove from heat and add margarine (or ghee) and vanilla extract.

 

PREPARATION OF THE MOCHAS:

1. Place a large piece of parchment paper on the counter (on which the squares will be placed as they are prepared to cool).
2. Using a fork, prick a square of cake, dip it on all sides in the filling and let the excess drain.
3. Roll the coated square on all sides in the peanuts to cover it completely. The trick to make this step go well: place some peanuts on a cutting board, put the coated square on top and rotate gently on all sides by pushing it with the back of the fork. As soon as all sides are covered with peanuts, gently place the square on the parchment paper.
4. Do this for all squares. When the filling becomes a little too thick, simply heat it over low heat to liquefy. If necessary, add a little coffee.