I have no words to describe it, just look at the picture and you’ll understand:
I’ll be making this desserts till the end of Cacao… Will need to change from a text to a picture only blog.
to make fudge crust:
1/2 C of raw cacao butter
3 tsp of vanilla extract
1/2 C + 2 Tbs Agave syrup (or yacon)
1/4 C cacao nibs (finely grounded)
1 1/3 C cacao powder
1 Tbs coconut oil
1/2 C of cashew butter*
1/8 tsb salt
to make cake filling:
3 Cups of soaked cashews
1 1/2 Cups of coconut milk
1 Cup of lime juice
3/4 Cup agave syrup 2 tsp liquid vanilla
1/4 tsp salt
3 tbs lecithin (sunflower seed if possible)
3/4 Cup extra virgin coconut oil
1/3 cup sliced hazel nuts
*Blend cashews on high speed blender until smooth
*For cacao butter dehydrate at 115F until melting or place into a double bowl container with warm water.
Place all ingredients and mix into a large bowl, add in the salt, agave and cashew butter. Add in the cacao powder and ground cacao nibs, hazel nuts and mix until there are no dry crumbs of cacao. Wax mold with coconut oil and firmly press evenly the crust. Do not over-press, so it can be easily removed and do not press it to soft, to prevent it to break a party easily. For individual cakes: Place the on a 8×23 cm cutting board (aprox) Glade Wrap paper and place the mixture on top. Spread it and wrap it and with your hand shape an even square shape. Freeze for at least 30 minutes, then? score crust into desired squares.
Make the coconut milk first: using 2 Thai coconuts, open and use the water of one and the pulp of both coconuts (if the pulp is too thick, use only one ) blend until smooth, add the coconut oil, blend again until the blender starts getting slightly warm, pause and check the consistency, then add the lecithin, blend again, then add half of the cashews and the lime juice, continue adding the agave nectar, the rest of cashews, vanilla and salt. Mix until smooth. On your cheesecake pan or silicon cupcakes with the almond crust in the bottom, pour in the coconut mixture, allow it to sit and shake it sideways to make it even. If you see any bubbles on top,? shave them with a spatula to erase them.
Place on freezer for about 4-5 hrs. Use a toothpick to check it?s firm all the way down.
To remove pie from case: keep in hand a small board to place the pie. With a metallic long spatula or a flat table knife, score around the edges of the pie, then open the case. To remove the bottom part, use a table knife or spatula, scraping from the bottom up around the edges, finally finding the center. Carefully slide it into the board. With a long knife cut into slices, stating by splitting in half, then into quarters.
Many raw foodist agree that cacao and vanilla are to beings that become in harmony when they join each other creating amazing flavor and aroma. As a tribute to the Itzas Mayans and Aztecs who took cacao as a drink of the “Gods”, I offer to them this Fudge Brownies:
The ingredients blend organic almond butter, organic hemp seeds, organic vanilla beans,?? organic apricots, organic agave and of course organic cacao. I’ll be making this amazing treat upon request.
The experience: The flavor is present on each bite, and softly melts on your mouth, bursting a sweet and bitter taste of the cacao that harmonies with the apricots and shines with the vanilla flavor. The chewiness of each piece is carefully balanced with the almond and hemp seeds, bringing not only your EFA’s of Omega-3,6 and 9 and a complete protein source, but also a delightful and joyful way of practicing mindfulness of eating and living.
1 C coconut pulp
1/2 C yak fruit
2 Tbs agave syrup
1 C avocado
3 Tbs raw cacao
1/4 C maple syrup
1/4 tsp sea salt
1 tsp vanilla extract
3 Tbs coconut water or water
1/2 C blueberries
1/2 C blueberries
1 tsp lecithin
2 Tbs agave syrup
For the wraps
Blend the coconut pulp, yak fruit and agave.
Dehydrate at 145 for 1 hr then 115 for 6-8 hrs, until it’s dry and easy to peel from the teflex sheet.
For the chocolate sauce
Blend the avocado, cacao powder, maple syrup and coconut water (or water) until smooth and set a side with fresh blueberries
Blend all ingredients and place them on a sauce container.
Cut into triangles, place the chocolate sauce and blueberries and wrap them from the side edges into triangles. Place the crepes on a plate and sprinkle the Blueberry sauce.
I’ve been learning raw vegan Asian flavors from some of the best sources, Asian locals! Learning to create this flavors can be a bit challenging, since I won’t eat any animal products, I need to share my creations with my Thai friends.
The “Green Wraps” are made stuffed with mangoes and cucumbers? a seed nut miso pate. Sprinkle on top paprika for decoration.
Miso seed pate
1/2 Cup sunflower seeds
1/3 Cup miso paste (brown rice miso or whatever you have, no worries)
1/2 Cup of sun dried tomatoes (soaked for about 2-3 hours)
1/3 Cup of water of the sun dried tomatoes
1 Tbs lemon juice
1 cup of fresh cilantro
1/3 Cup of minced red onion
Place all ingredients on a high speed blender (exclude cilantro and onion), mix well and then mix manually the cilantro and onion. You can add a bit of chili powder for a stronger spicy taste.
1/4 Cup Tamarind pulp
1/2 Cup Water
1 Tbs Irish Moss
1 Tbs lemons
1/2 tsp chili powder
1/2 tsp sea salt
Tamarind pulp is made from dried tamarinds, removing the seeds with hand and placing the pulp into a jar.
Place all ingredients into a glass jar that can fit a hand blender, mix until smooth. Otherwise place them into a regular blender and mix.
Putting it together:
Julienne cucumbers and mangoes, take your favorite green leaf (kale, spinach, etc), wrap them with love and serve with the tamarind sauce, enjoy!