Joyful World Vegan Day! To rejoice I’m posting one in all my favourite uncooked vegan chocolate recipes from my model new Cookbook the ART OF RAW DESSERTS.
Have you ever ever had Mexican Chocolate Cake?
These uncooked, vegan chocolate bars are filled with flavors present in Mexican chocolate cake: cinnamon, cayenne and cloves. The bottom is constituted of buckwheat and almonds, offering a crunchy texture, and topped with an avocado chocolate mousse. They’re pleasant as soon as they’re reduce into bars and enrobed in chocolate! The avocado mousse is an excellent recipe that may be loved by itself, too.
Avocados are packed filled with vitamins and naturally, they’re scrumptious! I promise you gained’t even style the avocado on this recipe.
- Folate
- Magnesium
- Potassium
- Riboflavin (Vitamin B2)
- Niacin (Vitamin B3)
- Pantothenic Acid (Vitamin B5)
- Pyridoxine (Vitamin B6)
- Vitamin C
- Vitamin E
- Vitamin Okay
Sprouted and Dehydrated Buckwheat
This recipe makes use of sprouted and dehydrated buckwheat however it’s also possible to simply use dry buckwheat groats. To discover ways to sprout buckwheat take a look at my YouTube video right here.
As soon as the buckwheat is sprouted, dehydrate on a liner at 115 F for as much as 24 hours till utterly dry. Retailer within the freezer for optimum freshness. Will maintain for as much as 1 yr.
Coconut Milk
You’re free to make use of any store-bought coconut milk for this recipe, not full-fat premium coconut cream however coconut milk. If you wish to make your personal do-it-yourself coconut milk mix 1 cup medium shred coconut with 4 cups filtered water and pressure by way of a nutmilk bag. Add 1 tsp of sunflower lecithin powder to emulsify and retailer within the fridge. Coconut milk will maintain for 3 days.
It’s that simple!
YOUTUBE VIDEO COMING SOON!
I hope you take pleasure in this enjoyable and scrumptious recipe! In the event you make it, I’d like to see! Please tag me on social media or put up a photograph in my Fb Group – Cooks of Crystal Daybreak Culinary!
Mexican Chocolate Mousse Bars
These chocolate bars are filled with flavors present in Mexican chocolate cake: cinnamon, cayenne and cloves. The bottom is constituted of buckwheat and almonds, offering a crunchy texture, and topped with an avocado chocolate mousse. They’re pleasant as soon as they’re reduce into bars and enrobed in chocolate! The avocado mousse is an excellent recipe that may be loved by itself, too.
Tools
-
1 Meals Processor
-
1 8 x 8 sq. pan
Elements
Blond Buckwheat Crunch Base
- 1½ cups 195 g soaked and dehydrated almonds or uncooked almonds
- ½ cup 65 g sprouted and dehydrated buckwheat or dry buckwheat groats (see put up above for hyperlink on the way to sprout buckwheat)
- ½ cup 65 g oat flour (blended rolled oats)
- ¼ cup 40 g coconut sugar
- 2 tbsp 16 g mesquite powder
- 1 tsp floor cinnamon
- ¼ cup 60 ml melted virgin coconut oil
- 2 tbsp 30 g tahini
- 12 drops vanilla extract Medication Flower model most well-liked
Mexican Chocolate Mousse
- 2 cups 300 g peeled, pitted and chopped ripe avocado (about 3 small avocados)
- ¾ cup 72 g cacao powder
- ½ cup 120 ml coconut milk
- ⅔ cup 160 ml coconut nectar
- 8 drops vanilla extract Medication Flower model most well-liked
- 2 tsp floor cinnamon
- ⅛ tsp Himalayan salt
- 1 pinch floor cloves
- ⅛ tsp cayenne pepper
- ¼ cup 60 ml melted virgin coconut oil
Enrobing Darkish Chocolate
- 1/2 cup 50 g chopped cacao butter
- 3/4 cup 150 g chopped cacao paste
- 3 tbsp 45 ml coconut nectar or agave or maple syrup if utilizing maple syrup, ensure that it is at room temp
- 12 drops vanilla extract Medication Flower model most well-liked
Directions
Blond Buckwheat Crunch Base
-
In a meals processor, course of the almonds, buckwheat, oat flour, coconut sugar, mesquite powder and cinnamon till the combination resembles coarse flour. Add the melted coconut oil, tahini and vanilla, and course of once more till the batter begins sticking collectively.
-
Line an 8-inch (20-cm) sq. baking pan with parchment paper and, utilizing your arms, press the blond buckwheat crunch base into the underside of the pan, creating a good layer. Utilizing the again of a spoon, firmly clean out the layer and set it apart whilst you make the Mexican chocolate mousse.
Mexican Chocolate Mousse
-
In a meals processor, course of the avocados, cacao powder, coconut milk, coconut nectar, vanilla, cinnamon, salt, cloves and cayenne pepper collectively till the combination is clean. This may take a few minutes and you will have to scrape down the perimeters of the processor. Add the melted coconut oil and course of once more till the combination is effectively mixed.
-
Switch the combination to the sq. pan, on high of the crust, and even out the layer utilizing an offset spatula. Chill the pan within the freezer for 8 hours or in a single day, till agency.
Enrobing Darkish Chocolate
-
In a stainless-steel or heatproof glass bowl, mix the cacao butter and cacao paste and soften them down utilizing the bowl over bowl technique, being cautious to not burn the chocolate. Whereas the bowl remains to be over the warmth, add the coconut nectar and vanilla and stir till mixed.
-
Removethe bowl from the warmth and let the chocolate sit at room temperature for quarter-hour to chill. In the event you use it whileit remains to be scorching, the recipe you’re enrobing will soften. Transferthe chocolate to a small bowl for enrobing. This chocolate will final a number of months in a sealedcontainer within the fridge. To remelt the chocolate, comply with the directions forthe bowl over bowl technique
-
PRO TIP: In case your coconutnectar has a thick consistency, it’s going to trigger thechocolate to grab. Usepure maple syrup or agave as a substitute. This recipehas a darkish chocolate style,which some peoplefind to be bitter.If you wish to decreasethe bitterness, taste stability by addinga little extra sweetener or a pinchof salt.
Meeting
-
Take away the pan from the freezer and trim the perimeters with a knifeto create a cleanline on all 4 sides.Slice into 2 x 1–inch(5 x 2.5–cm) bars (you need to use a ruler to mark every reduce with a knife). Make certain to scrub your knife in betweeneach slice. Line a reducing board or tray with parchment paper and switch the bars to the ready floor. Place them again in thefreezer for a couple of hours to agency up and funky earlier than enrobing.
-
Make or soften the enrobing darkish chocolate and switch the melted chocolate to a small bowl. Take away the bars from the freezer and, utilizing a chocolate dipping fork or common dinner fork, dip a bar into the melted chocolate for a couple of seconds with the bottom dealing with down (the chocolate mousse layer ought to be dealing with up). Take away the bar from the chocolate and permit the surplus chocolate to drip off. Switch the enrobed chocolate bar to the lined floor and repeat the method till every bar is enrobed.
-
Place the bars again within the fridge for 10 minutes to set earlier than serving. They may maintain within the fridge for 1 week in a sealed container or within the freezer for as much as 1 month. They retailer higher within the fridge, because the freezer will create condensation when thawing.
