Chocolate truffle delights

1 & 1/2 cup of ground almonds
1/2 cup Coconut Sugar
1/2 cup Cacao Powder
1 tsp Vanilla Powder
1 tbs moon balance
1/2 cup dried apricots
20g Rice Protein Powder (optional)
6 Dates, stones removed
40ml Water

Blend all ingredients in a food processor, adding the dates through the feed hole at the top one at a time. Finally, add water as needed to bring the mix together into a loose ball, being careful to not add too much water,
Roll into balls and then roll in cacao powder to cover.

Place in the fridge to set, these will keep for a week in a sealed container in the fridge.


Raw Chocolate Mousse Cake – Best Yet

I have just created the most delicious cake ever! Wow, now that’s quite a statement, and it has come out of necessity. My food processor broke today, right in the middle of making cakes for the transition town community cafe.
So I have had to improvise. Well, it has paid off and before I forget what I did, here it is.

Base;
100g ground almonds

100g linwoods seed mix
100g of dates
100g shredded coconut
30g cacao butter, melted

Place all of the ingredients into the food processor and blend until smoothish, then add the cacao butter. Pour and flatten in a tin and place in the fridge to set for 20 mins.

Mousse;
1 avocado

1/2 cup of dates (pre-soaked for 30 mins), use the water as well
1/2 cup of cashews (pre-soaked for 30 mins)
1 banana
1/2 cup of cacao powder
1/2 cup of coconut nectar
3 tbs maple syrup
1/2 tin of coconut cream
50g cacao butter (only add at the very end)

Blend all of the ingredients, except for the cacao butter, until you have a beautiful smooth mousse. The, add the melted cacao butter and blend until completely mixed in – this is to help it set into a cake topping. If you wanted to just eat this as a mousse you could leave this out.


Raw three layer cake

A new experiment that is delicious beyond belief.

Base;
1 cup of ground almonds
1/2 cup of dried apricots (the brown ones)
1/2 cup of dates
1 tsp vanilla powder

Blend all up until smooth then pat it into a tin and place in the fridge to set for 20 mins.

Middle layer;
1/2 cup of melted coconut oil
1/2 cup of maple syrup
2 tbs lucuma
1 tsp vanilla powder
1/3 cup of ground almonds

Blend and spread out over the base then put in the freezer to set for 10 mins.

Top layer;
4tbs raw cacao powder
1/2 cup of melted coconut oil
1/4 cup of melted cacao butter
1/2 cup of coconut nectar or maple syrup
1 dried chilli (optional)
2tbs lucuma
1 tsp reishi mushroom (optional)