Semla buns dough:
1 tbsp chia flour + 3 tbsp water
150 g almond flour
50 g coconut flour
110 g medjool dates
1 tbsp coconut oil
1/2 tsp ground cardamom
1/2 tsp vanilla powder
a pinch of salt
In a small bowl, mix chia flour with water, let it rest for 5 minutes. Then transfer to a food processor.
Add almond flour, coconut flour, dates, coconut oil, cardamom, vanilla powder and salt in the food processor and process until you have a dough.
Divide the dough into 9-10 equal pieces and roll into balls. Cut off the top of each bun, it will be your lid. Remove the inside of balls using a small teaspoon. Set the inner dough aside, we will use it for almond cream.
Dry buns with the lid in the food dehydrator at 42 degrees for 8-10 hours.
Inner part of semla dough
2-3 tablespoons almond milk
3 tablespoons raw agave syrup
1 drop of bitter almond extract
Place inner part of the semla in the food processor, add the rest of ingredients for almond paste. Blend well. Add more almond milk if you think it is needed. Pour the almond paste in a pipping pag. Set aside.
140 g cashew nuts, soaked for at least 3 hours
80 g coconut cream ( I use Garant Kokosgrädde , no water inside, just thick cream)
1 tbsp coconut oil ( for more intense texture use 2 tbsp cacao butter instead of coconut oil)
1 tbsp cacao butter
2-3 tablespoons agave syrup
2 tsp matcha powder
1 tbsp lemon juice
1/2 tsp vanilla powder
A pinch of licorice salt
Mix cashews, coconut cream, coconut oil, agave syrup, matcha powder, vanilla powder and salt in the blender. Pour up in a bowl and keep in the freezer until it solidifies slightly. Take out and whisk well. Transfer in a pipping bag. Set aside.
Essential tip for whisking:
To make it perfect every single time, you must start cold. Then go high.
That’s it. That’s the trick. It’s sounds simple, but it’s so important.
You begin by putting your mixing bowl and whisk, (yes, even those to your electric mixer) in the freezer for about 20 minutes to get as cold as possible. You’ll also want to make sure that your heavy whipping cream is as cold as possible, too.
Then, you pour all of your ingredients into your super chilled mixing bowl and whisk together on high speed for about a minute until stiff peaks form. And, you are done!
No fussing about with it, no testing. You’re done!
120 gr. tempered raw chocolate ( melted at 42C)
(I make my tempered raw chocolate from scratch, the recipe can be found in our “Gourmet Raw Cakebook“ but if you want a quick solution, simply use Sacred Chocolate, their source is trustworthy or your other favorite raw chocolate)
Dip the lid and top half of the bottom of the chocolate bun in the melted raw chocolate and place into the fridge to set.
Fill the bun with the almond paste first then add matcha cream using wilton 2D nozzle. Put chocolate-covered lid on top and dust with matcha powder.
Keep in the refrigerator for a hour before serving.