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Cacao With Orange Cream

Ingredients
For the chocolate base
  Coconut butter 3⁄4 Cup (12 tbs)
  Coconut oil 1⁄4 Cup (4 tbs)
  Raw cacao powder 1⁄2 Cup (8 tbs)
  Yacon syrup/Other sweetners 2⁄3 Cup (10.67 tbs)
  Himalayan salt 1 Dash
For the orange cream
  Cashew nuts 1 Cup (16 tbs), soaked 4 -6 hours
  Raw blue agave 4 Tablespoon
  Dates 1⁄2 Cup (8 tbs), pitted
  Orange zest 1⁄2 Cup (8 tbs)
  Vanilla essence 1 Teaspoon
  Orange juice 5 Tablespoon
For the topping
  Unsweetened coconut 2 Cup (32 tbs), shavings (dried coconut)
  Beet juice 1 Teaspoon
  Agave 2 Teaspoon
Directions

GETTING READY
1. For the chocolate base: In a blender, add the coconut butter, coconut oil, raw cacao powder, yacon syrup and salt. Blend this mixture starting at a low speed and increasing it to high speed.
2. Once done, transfer the mixture onto a baking tray with cellophane paper and spread this chocolate base about 1/4 inch thick. Refrigerate this tray for about 2 hours or until solid.

MAKING
3. For the Orange Cream: In a blender, add the cashew nuts, raw blue agave, coconut oil, dates, orange zest and vanilla essence. Blend this mixture for about 1 minute.
4. Pour orange juice in the blender and continue blending until smooth. Set it aside.
5. For the topping: In a bowl, add and combine together the dried coconut with beet juice and agave. Toss the coconut shavings until well coated.
6. Take the tray with the chilled chocolate bark and evenly coat it with a layer of the orange cream. Top this layer with orange zest and evenly coat it with the coconut shavings. Refrigerate it for about 1 hour before serving.

SERVING
7. Slice the orange cream cacao bark into 1 inch cubes and serve chilled.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Cuisine: 
American
Course: 
Dessert
Taste: 
Sweet
Method: 
Chilling
Food Places: 
Bars
Occasion: 
Valentines Day
Ingredient: 
Raw Cacao
Preparation Time: 
230 Minutes
Servings: 
15

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