The post Cacao Dessert Recipe- Cacao & Strawberry Tart appeared first on Food Compass.
]]>1 cup Dates
1 1⁄2 cups of Nuts (almonds, walnuts, or even a blend)
1⁄2 cup of Desiccated Coconut + additional 1/3 cup for lining base
2 Tbsp Cacao Powder
pinch of salt
1⁄3 cup Cacao Butter
2 1⁄2 cups raw cashews
1 270mL can of Coconut Cream
5 Tbsp Cacao Powder
3 Tbsp Coconut Nectar (use Agave Nectar or Brown Rice Syrup for Raw)
2 tsp Vanilla Extract
pinch of salt
Strawberries (about 2 punnets)
Soak the cashew nuts in water overnight.
Tip: if you haven’t time to soak and you don’t mind the tart not being raw you can simmer the cashews in water for 15-20 minutes to prepare.
Prepare a 22cm springform cake tin by greasing then sprinkling 1⁄3 cup of the dessicated coconut over the base. This will help the tart to slide easily from the base when removed.
Add the dates, nuts and 1⁄2 cup of desiccated coconut, cacao powder and salt to a food processor and process till finely ground.
Gently melt the cacao butter, then add to the food processor and blend again to combine.
Press the base firmly into the tin and up the sides. Place in the fridge to set.
Rinse the food processor then add all the mousse ingredients and blend till smooth. This may take a few minutes. Don’t sweat it if you can’t get it completely smooth, when eaten with the
nutty base you won’t notice any slight graininess in the mousse.
Slice half the the strawberries in half and place in the base. Pour the mousse over and smooth the top. Place in the fridge to set for at least 2 or 3 hours.
Remove from tin by sliding a knife around the sides and sliding on to a plate. Decorate with remaining strawberries, and raw grated chocolate. Serve with whipped coconut cream.
Paleo ✓
Raw ✓
Gluten Free ✓
Vegan ✓
Vegetarian ✓
Low FODMAP X
Refined Sugar Free ✓
Nut Free X
Soy Free ✓
Dairy Free ✓
Egg Free ✓
The post Cacao Dessert Recipe- Cacao & Strawberry Tart appeared first on Food Compass.
]]>The post Raw Chocolate Recipe appeared first on Food Compass.
]]>Raw Chocolate Recipe, makes approx 20 small chocolates
Sweetener to taste (approx 4 Tbsp liquid sweetener. i.e coconut nectar, honey, agave nectar)
Make sure all your equipment is completely dry or your chocolate will separate.
Add the cacao butter to a bowl. If your cacao butter is in large lumps feel free to grate it or chop it so it will melt faster.
Melt cacao butter in the bowl over a saucepan of hot water (bain marie), making sure the bowl does not touch the water, and no water goes into your bowl.
Once butter has melted add the cacao powder and stir till dissolved.
Add sweetener and stir. It’s better to add a little at a time and taste. Note: If you add a lot of liquid sweetener it can make your chocolates set a little softer.
Pour chocolate into the molds and leave to set. Pop in the fridge to speed up the process.
Variations: let your taste buds and creativity run wild. Add a dash of salt to bring out the flavour, vanilla, or essential oils like orange or peppermint. Add chilli for a bite, or nuts, seeds or dried fruit.
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]]>The post Cacao Health Benefits & Chocolatey Goodness appeared first on Food Compass.
]]>The beneficial healthy nutrients of cacao are numerous, and is made up of over 300 different compounds. We usually think of berries when it comes to consuming our antioxidants, but cacao even trumps goji berries in the antioxidant department!
Cacao is abundant in polyphenols, flavonoids and catechins and contains high levels of important minerals including iron, chromium, manganese, anandamide and in particular magnesium.
All the beneficial compounds in Cacao help to lower blood pressure, support heart health, reduce fatty liver disease and even reduce UV damage from the sun.
As a general rule, cacao refers to products that are cold pressed and therefore retain the unique nutritional properties. Cocoa is the result of roasting which changes the molecular structure and reduces the nutritional value.
Using raw cacao in your culinary creations gives you not only the nutritional benefits but the control of your chocolatey treats. As cacao is not sweet you get to add the type and amount of sweetener that is right for you.
Cacao Powder is easy and versatile to use. It has a rich chocolate flavour but is not sweet. Use to give a chocolate flavour to drinks, baking or desserts.
Cacao Butter is a solid white fat. Simply melt and flavour with cacao powder and sweetener for a real raw chocolate.
Cacao nibs are crunchy with a chocolate flavour but are not sweet. Add to desserts, baking, smoothies or even eat straight from the pack.[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_column_text]
Cacao products come from the tree Theobroma Cacao (theobroma meaning ‘food of the gods’ in greek). The tree produces fruit or pods which incases the fatty seeds.
The fruit are collected by hand and the seeds removed and put in bins to ferment. After fermentation the seeds are dried, usually by sun, and then crushed. These crushed seeds are known as Cacao nibs. The crushed beans then have the fat removed (Cacao butter) and the remaining substance or solids are ground into Cacao powder
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]]>The post Dairy Free Chocolate Nut Milk appeared first on Food Compass.
]]>The rich flavours come from real raw organic cacao powder and the mesquite powder adds sweetness and a slight malty caramel flavour. These two natural foods add antioxidants and minerals in the most delicious way possible.
Tip: Keep the left over pulp. Spread the pulp onto a baking tray and put in a warm oven to dry slowly, turning occasionally. Once dry, you have almond nut meal to use in your cooking and baking.
Optional other sweetener i.e dates, honey, agave nectar, coconut nectar, stevia
Blend all ingredients together and enjoy!
The post Dairy Free Chocolate Nut Milk appeared first on Food Compass.
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