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 Paleo Anzac Biscuits appeared first on Food Compass.
]]>¾ Cup Almond Meal/Flour
½ Cup Tapioca Flou
2 Tbsp Coconut Flour
½ Cup Dessicated Coconut
1 tsp Gluten Free Baking Powder
pinch of Salt
1 tsp Vanilla Extract
2 Tbsp Coconut Nectar
4 Tbsp Coconut Oil (melted)
Preheat oven to 180° Celsius. Add all ingredients to a bowl and combine. Shape into balls and flatten onto baking paper lined tray. Bake for 12 minutes.
Calories 129g
Carbs 9g
Fat 11g
Protein 2g
Sugar 2g
Sodium 49 mg
Paleo ✓
Raw X
Vegan ✓
Vegetarian ✓
Low FODMAP ✓
Refined Sugar Free ✓
Gluten Free ✓
Nut Free X
Soy Free ✓
Dairy Free ✓
Egg Free ✓
The post Paleo Anzac Biscuits appeared first on Food Compass.
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