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Fondant au chocolat et haricots rouges sans gluten
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Ingredients
- huile, pour le moule
- 100 g de chocolat noir 70% de cacao, détaillé en morceaux
- 10 g d'huile de coco
- 250 g de haricots rouges en conserve, égouttés et rincés
- 2 œufs
- 60 g de sucre roux moelleux, type vergeoise
- ½ c. à soupe d'extrait naturel de vanille
- 10 g de cacao en poudre non sucré
- 1 yaourt au soja, non sucré (125 g)
- Nutrition
- per 1 part
- Calories
- 767.9 kJ / 183.8 kcal
- Protein
- 5.9 g
- Carbohydrates
- 17.8 g
- Fat
- 8.9 g
- Saturated fat
- 3.5 g
- Fiber
- 4.4 g
- Sodium
- 22.6 mg
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