Chocolate Ganache even better
Crust:
3/4 c. cocoa powder
3/4 c. almond flour (process almonds till fine, course flour-like consistency)
1/2 c. dates
1/4 c. coconut butter
1 pinch sea salt
Mix all ingredients in food processor or bowl and press evenly into a 9-inch tart pan or a pan of 12 cupcakes (lined). Place in refrigerator for 1 hour or more.
Filling:
1 1/2 c. cashews, soaked 1-2 hours+
1/2 c. + 2T. water
1/2 c. + 2 T. agave
1/2 c. coconut oil, melted
1/2 t. vanilla extract
1/4 t. salt
1 c. + 2 T. cocoa powder
3/4 t. hazelnut extract (optional)
Blend all ingredients in Vita-Mix until very smooth. Pour over crust and freeze overnight. Thaw in refrigerator 1-2 hours before serving.
Recipe modified from Every Day Raw by Matthew Kenney and Raw Food Real World
3/4 c. cocoa powder
3/4 c. almond flour (process almonds till fine, course flour-like consistency)
1/2 c. dates
1/4 c. coconut butter
1 pinch sea salt
Mix all ingredients in food processor or bowl and press evenly into a 9-inch tart pan or a pan of 12 cupcakes (lined). Place in refrigerator for 1 hour or more.
1 1/2 c. cashews, soaked 1-2 hours+
1/2 c. + 2T. water
1/2 c. + 2 T. agave
1/2 c. coconut oil, melted
1/2 t. vanilla extract
1/4 t. salt
1 c. + 2 T. cocoa powder
3/4 t. hazelnut extract (optional)
Blend all ingredients in Vita-Mix until very smooth. Pour over crust and freeze overnight. Thaw in refrigerator 1-2 hours before serving.
Recipe modified from Every Day Raw by Matthew Kenney and Raw Food Real World
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