Friday, May 4, 2012


Finally the time has come to prepare the first recipe I wrote on March 1, 2012 in the Raw Dessert section; "Choco-Extacy."

Choco-Extacy, "Made with Love" For You and Me
The past weekend, I had to prepare one tarte, and two cakes... Yummy! That was a full energetic weekend.. Was getting ready for my big presentation and tasting project. How exciting!!

The past month was really out of the usual, and I love it!

My favorite month just arrived ..  May, as love, creativity, and a new innovation May be just few days away...
Choco-Extacy, "Made with Love"

Now back to our Chocolate recipe:
Please prepare the following.... and start creating!

Raw Ingredients

1 cup of Brazilian Nuts
1 cup of Walnuts
1/2 cup of Sprouted Buckwheat
1/4 cup of Date Paste
1 pinch of Nutmeg
1 pinch of Sea Salt
Brazilian Nuts


Sprouted Buckwheat

Date Paste

Choco-Extacy Crust

Put all dry ingredients in a food processor. Add the date paste then mix until obtaining a paste.
Place in the bottom of a cake pan and spread the paste equally.

Chocolate Mousse:
3 cups of Date Paste
3 cups wet pulp nuts
1 cup of Cacao Powder
11/2 Lemon juice
1 pinch of sea salt
1 pinch of cayenne powder

Chocolate Mousse

Soak the dates for 20 minutes, then place them in a food processor until having a creamy texture.
Mix all ingredients by hand or in the food processor.

2 cups of cashew nuts
2 cups of water
11/2  peeled Lemon
1/3 cup agave syrup
1t.s. Vanilla
1 pinch of sea salt
1 cup of water*
1t.s. Agar-agar

In a food processor, make a cream with the cashew nuts, lemon, agave syrup, Vanilla, sea salt and the 2 cups of water.

Place the Agar-agar in the 1 cup of water* and bring to boil within 1 minute while stirring frequently.
Add the boiled Agar-agar in the cream, pour it quickly on the cake and put it in the fridge for 20 minutes.

Decorate after removing it from the fridge.


Bon Appétit!
La Reina
Recipe from: Full day class @ Crudessence.

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