{"id":39167,"date":"2020-09-02T11:00:10","date_gmt":"2020-09-02T09:00:10","guid":{"rendered":"https:\/\/www.bioecoactual.com\/?p=39167"},"modified":"2023-02-06T13:38:01","modified_gmt":"2023-02-06T12:38:01","slug":"recepta-barretes-de-galeta-amb-crema-de-datils-i-xocolata","status":"publish","type":"post","link":"https:\/\/www.bioecoactual.com\/ca\/2020\/09\/02\/recepta-barretes-de-galeta-amb-crema-de-datils-i-xocolata\/","title":{"rendered":"Recepta: Barretes de galeta amb crema de d\u00e0tils i xocolata"},"content":{"rendered":"<p>Quan mengem un dol\u00e7 com aquestes barretes de galeta, una de les coses m\u00e9s agradables i irresistibles \u00e9s <strong>el contrast<\/strong>. Les diferents textures, sabors i fins i tot els colors faran que abans de provar-lo se&#8217;ns faci la boca aigua.<!--more--><\/p>\n<p><a href=\"https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2020\/08\/barritas-datiles-cacao.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\" td-modal-image aligncenter wp-image-39163 size-full\" src=\"https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2020\/08\/barritas-datiles-cacao.jpg\" alt=\"Receta: Barritas de galleta con crema de d\u00e1tiles y chocolate\" width=\"1200\" height=\"800\" srcset=\"https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2020\/08\/barritas-datiles-cacao.jpg 1200w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2020\/08\/barritas-datiles-cacao-768x512.jpg 768w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2020\/08\/barritas-datiles-cacao-696x464.jpg 696w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2020\/08\/barritas-datiles-cacao-1068x712.jpg 1068w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2020\/08\/barritas-datiles-cacao-630x420.jpg 630w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/a><\/p>\n<p>Una <strong>cobertura cruixent<\/strong> com en el cas del <em>crumble<\/em> o una base de galeta com en la recepta que et presentem a continuaci\u00f3, seran la clau en el <strong>joc de textures<\/strong>. Si fem servir un element sec i cruixent, caldr\u00e0 aportar sucul\u00e8ncia i cremositat per equilibrar. Pots fer-ho amb cremes de fruits secs, una crema pastissera, un caramel o una crema de xocolata.<\/p>\n<p>La<strong> xocolata<\/strong> atorgar\u00e0 a les postres un punt amarg alhora que el greix que cont\u00e9 per la mantega de cacau permetr\u00e0 que al menjar-lo es fongui, fent que aquesta combinaci\u00f3 d&#8217;elements sigui molt m\u00e9s completa.<\/p>\n<ul>\n<li>Dificultat: mitjana.<\/li>\n<li>Temps de preparaci\u00f3: 40 minuts.<\/li>\n<li>Temps de rep\u00f2s: 6 hores.<\/li>\n<\/ul>\n<h3>Ingredients (per a 16 &#8211; 20 unitats):<\/h3>\n<ul>\n<li>300 gr de crema de d\u00e0tils amb ametlles AMAND\u00cdN.<\/li>\n<\/ul>\n<h4>Per a la base de galeta:<\/h4>\n<ul>\n<li>250 gr de farina integral.<\/li>\n<li>80 gr de sucre de coco AMAND\u00cdN.<\/li>\n<li>100 gr d&#8217;oli (pot ser d&#8217;oliva, gira-sol o de coco).<\/li>\n<li>100 ml de beguda vegetal.<\/li>\n<li>Una mica de sal.<\/li>\n<\/ul>\n<h4>Per a la cobertura:<\/h4>\n<ul>\n<li>300 gr. de xocolata negra per fondre.<\/li>\n<li>40 gr. d&#8217;oli de coco.<\/li>\n<li>50 gr. de beguda vegetal.<\/li>\n<\/ul>\n<h3>Elaboraci\u00f3:<\/h3>\n<ol>\n<li>Preparar la base de galeta comen\u00e7ant per barrejar la farina integral, el sucre de coco i la sal. Incorporar la beguda vegetal i l&#8217;oli. Barrejar fins que quedi completament integrat i la massa sigui uniforme.<\/li>\n<li>Estendre la massa en un motlle de 20 cm per 25 cm aixafant amb una cullera perqu\u00e8 quedi compacte i la superf\u00edcie llisa. Per evitar que s&#8217;enganxi, pots cobrir el motlle amb paper de forn.<\/li>\n<li>Amb el forn preescalfat a 180\u00ba C, cuinar durant 25 minuts, fins que la galeta es vegi seca i la superf\u00edcie comenci a daurar-se.<\/li>\n<li>Quan estigui a punt, treure del forn i tallar en barretes de 10 cm per 3 cm. Si es fa mentre est\u00e0 calenta, la galeta no es trencar\u00e0.<\/li>\n<li>Deixar que es refredi completament i cobrir amb la crema de d\u00e0tils amb ametlles.<\/li>\n<li>Marcar els talls de la galeta a la crema que el cobreix i portar al congelador al menys 6 hores. Tapa-ho b\u00e9 perqu\u00e8 no es ressequi.<\/li>\n<li>Fondre la xocolata negra, afegir l&#8217;oli de coco fos i la beguda vegetal a temperatura ambient. Barrejar fins que tot estigui completament integrat. Aquesta cobertura queda \u00a0semifosa, si desitges un acabat cruixent omet l&#8217;oli de coco i la beguda vegetal.<\/li>\n<li>Treure les barretes de galeta amb d\u00e0tils del congelador i cobrir amb la xocolata fosa. Col\u00b7locar en una safata i mantenir refrigerat abans de consumir.<\/li>\n<\/ol>\n<p style=\"text-align: center;\">ESPAI PATROCINAT PER<strong><br \/>\nAmand\u00edn. L&#8217;opci\u00f3 m\u00e9s saludable<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-15904 size-full td-animation-stack-type0-2 aligncenter\" src=\"https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2017\/03\/amandin-logo-1.jpg\" alt=\"\" width=\"240\" height=\"56\" \/><\/p>\n<p><strong>Autors:<\/strong>\u00a0<a href=\"http:\/\/www.nutricionesencial.es\/\" target=\"_blank\" rel=\"noopener noreferrer\">Iv\u00e1n Iglesias<\/a>, Expert universitari en Nutrici\u00f3 i Diet\u00e8tica i\u00a0<a href=\"http:\/\/www.nutricionesencial.es\/\" target=\"_blank\" rel=\"noopener noreferrer\">Estela Nieto<\/a>, Psic\u00f2loga, M\u00e0ster en psicopatologia i salut, i especialista en psiconutrici\u00f3.<\/p>\n<p><strong><a href=\"https:\/\/www.bioecoactual.com\/ca\/subscripcio\/\" target=\"_blank\" rel=\"noopener noreferrer\">Subscriu-te<\/a>\u00a0a la Newsletter i rep cada mes Bio Eco Actual gratis al teu correu<\/strong><\/p>\n<p><strong><em>Bio Eco Actual<\/em>,\u00a0<em>el teu mensual 100% ecol\u00f2gic<\/em><br \/>\nLlegir\u00a0<\/strong><a href=\"https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2020\/08\/BioEcoActual_Setembre_2020.pdf\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Bio Eco Actual Setembre 2020<\/strong><\/a><\/p>\n<p><iframe style=\"border: none; width: 100%; height: 520px;\" src=\"\/\/e.issuu.com\/embed.html?d=bioecoactual_setembre_2020&amp;hideIssuuLogo=true&amp;showOtherPublicationsAsSuggestions=true&amp;u=bioecoactual\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Quan mengem un dol&ccedil; com aquestes barretes de galeta, una de les coses m&eacute;s agradables i irresistibles &eacute;s el contrast. Les diferents textures, sabors i fins i tot els colors faran que abans de provar-lo se&rsquo;ns faci la boca aigua.<\/p>\n","protected":false},"author":1,"featured_media":39164,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7161],"tags":[],"class_list":["post-39167","post","type-post","status-publish","format-standard","has-post-thumbnail","category-receptes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.0 (Yoast SEO v28.0) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Recepta: Barretes de galeta amb crema de d\u00e0tils i xocolata<\/title>\n<meta name=\"description\" content=\"Quan mengem un dol\u00e7 com aquestes barretes de galeta, una de les coses m\u00e9s agradables i irresistibles \u00e9s el contrast. 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