2015

Lover Cake. Kinda healthy version of Orio

Lovers Cake.jpg

Tools: bowl, serving plate, hands, imagination

Step 1- Make the Cake mix:

Ingredients:

-         2 T coconut or almond (or other nut) milk

-         6 T raw cacao powder

-         2 T maca powder

-         1T lucuma

-         ½ t vanilla seeds

-         2 T coconut flower nectar or maple syrup

-         A pinch Himalayan salt

Combine the nut milk, sweetener, and salt in a large bowl.

Add the dry ingredients, one by one – maca, cacao powder, lucuma and vanilla seeds. Mix until it becomes a chocolate superfood dough.

Divide the mixture into two equal parts.

Roll each part into a ball and flatten between your palms so they look like thick, dark pancakes.

Place one “love cake” on a plate sprinkled with shredded coconut.

Step 2 - Making the cake:

Ingredients:

-         1 T fresh chilled coconut cream

-         1 t shredded coconut, for garnish

-         1 t raw cacao powder, for garnish

-         1 T extra coconut nectar for smudging the bottom layer of the cake (optional)

Spread the extra sweetener (if you decide to use it) on top of the first chocolate layer. Add a layer of coconut cream.

 Gently place the second chocolate “pancake” on top of the cream.

Align the layers. You are a chocolate version of Michelangelo now.

Dust the top of the cake with cacao powder and decorate with shredded coconut.

Serve chilled, on one plate with two folks! 

Candles?

Love is always in the air. Enjoy!

if you like this recipe, you might love the Chocolate Revolution book... just saying :-)

Change Your Choices and You will Change Your Life.

 

 

Pistachio Praline

Pistachio Praline.jpg

Tools: blender, bowls, cutting board, folk, parchment paper, a cooling rack

Step 1- Make the pralines:

Ingredients to make approximately 20 pralines:

  • 1 cup pistachio nuts

  • A pinch of sea salt

  • A pinch of vanilla

  • ¼ cup raw coconut oil, melted

  • T raw honey or any other sweetener

  • 1 T chopped pistachios, for decoration.

Blend/grind the nuts and salt first, then add the coconut oil and honey. Blend again. Transfer the creamy mixture into the bowl and use your hands to form pralines. Place them on a parchment paper and freeze for at least an hour.

Step 2 - Make the chocolate coating:

Ingredients:

  • 4 T raw cacao powder

  • A pinch of Himalayan salt

  • 2 T sweetener of your choice (Marple syrup or Coconut nectar, etc)

  • 5 T raw cacao butter, melted

Lovingly mix the cacao with a sweetener and salt in a large bowl until the chocolate mass is smooth and silky.

Step 3 - Enrobing:

Dip frozen pralines in the chocolate lake a few times, until completely coated. It’s easy: toss them into the coating chocolate, let them swim around and fish out with a fork, letting the treats dry on a parchment paper.

Decorate with finely chopped nuts while the chocolate coat is still moist. Let the pralines rest in the refrigerator for a few hours.

Enjoy.

A tip: To be a real pro at “enrobing,” transfer the treats onto a cooling rack to let the chocolate drip rather than pool. This will prevent your heavenly creations from having a “chocolate foot,” making them look seriously professional.

PistachioPraline2.jpg

 

Have a Fab Day!!! Thank you for choosing to love and to heal the world.