Thursday, May 10, 2012

Gâteau Noir Désir

Chocolates, chocolates, chocolates... Did you know that it is an Aphrodisiac, especially when it is totally RAW!

Plan a nice evening with your lover.. and create a Noir Désir, savour it, indulge in its essence, sweetness and Love.
Noir-Désir, "Made with Love"

Starting with the Crust, make sure you have those ingredients.
Raw Ingredients:
40g (1/4 cup) of Hazelnut
40g (1/4 cup) of Brazilian nuts
1tb.s Date Paste
3 tb.s. Coconut Flakes
1/8 t.s. Sea salt
1tb.s. Cacao nibs
Preparation 5 minutes
Portions:1 crust
Equipment: Food processor
Hazelnut
Brazilian nuts






Cacao nibs

Coconut flakes
 





 




















  
Put all ingredients, except the cocoa nibs, in a food processor. Grind a few moments to get a crisp crust, but uniform.
It is important not to over grind in order not to reduce the brazil nuts in butter.

Add the cocoa nibs in a food processor and blend for a few seconds to incorporate them.

Roll out the crust in a small cake pan 22 cm (9in) diameter
Can be conserved for 2 weeks in the refrigerator in an airtight container.
Fast and easy!

The Crust
Preparation 25 minutes
Portions:9
Equipment: Food processor and a blender (Vitamix)
Mousse preparation:

Raw Ingredients: 
250ml (1 cup) Water
60g (3/4 cup) Coconut flakes
90g (1 cup) Hazelnut, grounded
150g (1 cup) Cashew nuts
50g (1/2 cup) Walnut
130g (1/2 cup) Date paste
50g (1/4 cup) Coconut butter
40g (1/3 cup) Cacao Powder
3tb.s. Agave nectar
1/8 t.s. Sea Salt
1/2 t.s. Vanilla Essence
2 tb.s. Cocoa nibs
125ml (1/2 cup) Coconut oil, melted
Coconut milk
Mousse

Prepare the milk with the coconut flakes and water. (similar to-any kind of nut milk preparation, check the sesame milk recipe). We will be using 125ml (1/2 cup) of milk in this recipe.

Place the milk in a food processor with the remaining ingredients, except for the cocoa nibs and the melted coconut oil. Reduce in a uniform and smooth dough. Add the melted coconut oil and continue mixing to incorporate.

Finally add the cocoa nibs in a food processor and mix for a few seconds to incorporate.

Spread the mousse on the crust. Clean the edges of the mold in order not to stain the ganache.

Now last part, the ganache:

Raw ingredients:
2 tb.s Coconut oil, melted
1/4 t.s. Lemon, juiced
45g (1/2 cup) Coconut flakes
60ml (1/4 cup) Agave nectar
2 tb.s Lecithine de tournesol, (ou de Lecithine de Soya)
60g (1/2 cup) Cocoa powder
60 ml (1/4 cup) Water

Put all ingredients, except the cocoa powder, in the VitamixGround into a uniform paste

Add cocoa powder and mix well to incorporate.

Spread the ganache into the mold. Place in refrigerator about 5 hours to harden.

Decoration with Strawberries, the love fruit.

Can be conserved for 10 days in the refrigerator in an airtight container or freezer for 4 months.
Noir- Désir

Bon Appétit!

La Reina

Recipe from: Crudessence Recipe Book 


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