I have no words to describe it, just look at the picture and you’ll understand:
I’ll be making this desserts till the end of Cacao… Will need to change from a text to a picture only blog.
to make fudge crust:
1/2 C of raw cacao butter
3 tsp of vanilla extract
1/2 C + 2 Tbs Agave syrup (or yacon)
1/4 C cacao nibs (finely grounded)
1 1/3 C cacao powder
1 Tbs coconut oil
1/2 C of cashew butter*
1/8 tsb salt
to make cake filling:
3 Cups of soaked cashews
1 1/2 Cups of coconut milk
1 Cup of lime juice
3/4 Cup agave syrup 2 tsp liquid vanilla
1/4 tsp salt
3 tbs lecithin (sunflower seed if possible)
3/4 Cup extra virgin coconut oil
1/3 cup sliced hazel nuts
*Blend cashews on high speed blender until smooth
*For cacao butter dehydrate at 115F until melting or place into a double bowl container with warm water.
Brownie crust
Place all ingredients and mix into a large bowl, add in the salt, agave and cashew butter. Add in the cacao powder and ground cacao nibs, hazel nuts and mix until there are no dry crumbs of cacao. Wax mold with coconut oil and firmly press evenly the crust. Do not over-press, so it can be easily removed and do not press it to soft, to prevent it to break a party easily. For individual cakes: Place the on a 8×23 cm cutting board (aprox) Glade Wrap paper and place the mixture on top. Spread it and wrap it and with your hand shape an even square shape. Freeze for at least 30 minutes, then? score crust into desired squares.
filling
Make the coconut milk first: using 2 Thai coconuts, open and use the water of one and the pulp of both coconuts (if the pulp is too thick, use only one ) blend until smooth, add the coconut oil, blend again until the blender starts getting slightly warm, pause and check the consistency, then add the lecithin, blend again, then add half of the cashews and the lime juice, continue adding the agave nectar, the rest of cashews, vanilla and salt. Mix until smooth. On your cheesecake pan or silicon cupcakes with the almond crust in the bottom, pour in the coconut mixture, allow it to sit and shake it sideways to make it even. If you see any bubbles on top,? shave them with a spatula to erase them.
Place on freezer for about 4-5 hrs. Use a toothpick to check it?s firm all the way down.
To remove pie from case: keep in hand a small board to place the pie. With a metallic long spatula or a flat table knife, score around the edges of the pie, then open the case. To remove the bottom part, use a table knife or spatula, scraping from the bottom up around the edges, finally finding the center. Carefully slide it into the board. With a long knife cut into slices, stating by splitting in half, then into quarters.
The crust, is made of the usual, pecans and dates. For the filling 2/3 from cashews and the last I used Irish Moss, it’s great for keeping a binding and taste, a bit of coconut oil was added too. The white filling around the strawberries was made with Irish Moss, cashews and agave.
