March 9, 2011
Coconut oil is a common ingredient in many cacao treats, and it works quite well. Personally, however, I don't always want my dessert to taste like coconut. I've been experimenting with cacao butter and cacao paste and OH MY GOODNESS...while they may be a bit pricey, these ingredients really step your sweet treats up a notch or two!!! And, a little goes a long way!
The consistency of the treats are more like the original SAD (Standard American Diet) desserts (only better)....super rich and creamy, without the oily residue, and if I want coconut, I simply add shredded coconut, or a very small amount of coconut oil, without having it overpower my recipe. I am in LOVE with these two products.
You can certainly make this dessert with coconut oil, in place of cacao butter and/or cacao paste, but if you want to explore something really decadent, give these ingredients a try.
Lucuma powder and mesquite powder are two additional ingredients that are optional, however, add an interesting depth of flavor to a recipe. Mesquite powder is considered a super food and is supposed to be highly effective in balancing blood sugar.
Magnificent Chocolate Ganache
1/4 c macadamia nuts
1/4 c walnuts
2 Tbsp almond butter
2 - 3 Tbsp cacao powder
3 Tbsp melted cacao butter
1 Tbsp melted cacao paste
(if not using cacao butter or paste, use 2 Tbsp coconut oil)
1 tsp mesquite powder (more if you like it)
1 tsp Lucuma powder (more if you like it)
3 Tbsp maple syrup or favorite sweetener
2 drops of Medicine Flower Hazelnut extract (optional)
dash of sea salt
shredded coconut for garnish (add some into mixture as well)
In food processor, mix macadamia nut and walnuts. Add avocado and almond butter and mix until creamy.
Melt the cacao paste and butter in a dehydrator, or put hot water in a small metal bowl and place a medium metal bowl on top of the smaller one (raw double boiler method). Melt both butter and paste in the top bowl. Stir and add to mixture to food processor.
Add mesquite powder, lucuma powder, maple syrup, and hazelnut extract. Add a dash of sea salt.
You can quick pulse shredded coconut into mixture. Garnish with shredded coconut and your favorite raw chocolate sauce (mixture of raw cacao powder, maple syrup, and water to thin).
Eat as is, chill in refrigerator, or freeze if you want a frozen dessert.
This makes an excellent filling for a layer cake. Double the Fabulous and Fudgey Gourmet Brownie recipe and divide the mixture in two. Coat the bottom of a 7" round glass deep dish with finely chopped walnuts, or shredded coconut.
Press half the mixture into dish. Using an offset spatula, spread the ganache filling over the first layer and set in freezer for 30 minutes.
Press the remaining brownie mixture into the dish and refrigerate or freezer for 1 - 2 hours to set.
To serve, place bottom of cake dish into a sink of shallow hot water. (Be careful to not get water on the cake). Using a dull knife, scrape around the edges of the cake, going around the whole circle. Feel the cake release. Use the flat part of the knife to press edges of cake back into shape. Remove from sink and dry bottom well.
Place a flat plate on top of the glass dish and flip over. Tap bottom and shake a bit. Cake should release. The shredded coconut or chopped walnuts will now be on top of the cake. You can ice with the ganache or just put a dollop of this chocolate delight in middle of cake, and sprinkle with shredded coconut, chopped nuts, and chocolate sauce.
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