Plant based Munchies

A journey towards whole food, plant based, healthy eating….


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Rich chocolate pots

 

Rich chocolate pots

Rich chocolate pots

Is anyone in the mood for a chocolate hit? (Actually, is anyone ever not in the mood…?)

These are rich and decadent. And they will surely satisfy any chocolate craving.

* This mixture made enough for 12 chocolate pots in medium sized cup cake papers.
Base:

1 cup raw cashews/macadamias or almonds

1/2 cup hazelnuts

12 pitted medjool dates

1/3 cup cacao

1 T water

Process the nuts until ground in a meal, then add remaining ingredients. Press spoonfuls into little cup cake holders until each has an equal base.

 

Top:

1 pkt silken tofu (non GMO)

100g dark (dairy free) chocolate, melted

1/3 cup cacao

2 T rice syrup

1/2 tsp coffee essence

 

Blend the tofu briefly until a creamy consistency. Add the remaining ingredients and process into a mousse. Spoon the mousse into cups on top of the base evenly, and bake in a 180deg C oven for 20 minutes.

Refridgerate for at least 1 hour before serving. Enjoy 🙂

Rich chocolate pots

Rich chocolate pots

* This recipe uses coffee essence for a richer flavour. You can sub this for espresso or even just vanilla extract (which at least does not have additives etc). You could also use Franjelico if you do alcohol, which has a hazelnut flavour. The recipe will also make a larger tart if you would prefer this to 12 little ones. I made these for a picnic which worked beautifully to serve them out individually!

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Raw chocolate raspberry pots

Chocolate raspberry pots

Chocolate raspberry pots

Hello lovelies!

Sorry I have been MIA lately – and will continue to be for another couple of weeks. We are off on a camping adventure! So I’ve decided to release this most magnificent of magnificent recipes to keep your inspiration flowing 😉

It has a macadamia base: macadamias are absolutely gorgeous and probably my favourite nut. I don’t know why I don’t use them more often….oh yes I do…they’re quite expensive!

Anyhow these “pots” are little treasures. Chocolate and raspberries are made to go together. Like…I can’t think of a single analogy? What goes together? Salt and pepper? Or are they opposites?

I better stick with recipes.

Try these. That’s all I have to say. They are gorgeous 😛

This recipe made 12 mini muffin tray  size “pots” and 2 large muffin size ones. You could easily make 6 muffin sized pots. Or make one large one and slice it into wedges with a knife like a cheesecake.

Base

1 cup raw unsalted macadamias

7 pitted medjool dates

1 dessertspoon raw cacao

1 tsp vanilla extract

Filling

1 cup rasberries

1 dessertspoon rice syrup

Ganache

1/4 cup cacao

1/4 cup coconut cream (not the water, just the top creamy part)

1/4 cup rice syrup

6 pitted medjool dates

Blend the macadamias in a food processor until fine and add remaining base ingredients. It should be quite soft and fudgey. Spoon into mini muffin trays or your pot of choice and press down firmly. Place indentation in the base to allow the filling to sit in a crevasse. Refrigerate.

Blend the raspberries and rice syrup together and add a spoonful onto each base. Freeze (the ganache will cover the filling much more easily if cold/frozen)

Blend all ganache ingredients together to form a rich mousse consistency. Add to the top of your rasperry pots and refrigerate until ready to eat! You can also serve straight away if desired.

Absolutely heavenly. And quite rich! Beware!