Next morning, I had it. I threw the whole thing into the more powerful blender, added some cashews, some melted down cacao paste and vanilla coconut cream, cold pressed coffee, lecithin, salt, lemon juice and inca berries, which took away the overly sweet taste of the figs and dates, brought out the chocolate and gave it a beautiful fruity note. I spread it into a casseruole and topped it with some runny cashew vanilla coconut cream made from cashews, vanilla coconutbutter, salt, agave and water. Et voilà:
The result was a delicious little caky, brownie, truflly cream something that had great success and everyone was quite surprised to learn that raw food does not have to mean munching on a dry carrot. We couldn't figure out the name thing.
But it doesn't matter, does it? Let's call it the Incan Chocolate Square? Or the truffly balive chocolate mousse cake?
It's all good, it was a chocolaty, fruity, nutty, creamy delight and everyone was happy and convinced that raw foods it something worth looking into a little closer :-)
A few other highlighs of this weeks kitchen experiments were the spaghetti bolognese and the Asian Kale and Eggplant Curry with dehydrated flax crackers. No time now to into details, since I have to get ready for my next trip: To Thailand. I am going to one of my favourite retreats The Sancutary on the island Koh Phangan to do an advanced course in Ayurvedic Yoga Massage. So watch out for some exotic travel reports from the Far East soon!
I promised to give you more on chocolate and I kept my promise, and there will be more, be sure of that!
Sawadee. And Hail to Chocolate :-)