Jan
16

I wanted to create a dessert that looks clean and attractive. I thought of dark  brown, black colors on a white plate–simple, clean and sexy. Browsing through “Entertaining in the Raw” by Matthew Kenney I found a recipe of Chocolate Cake with Sweet Cherries, Spiced Cinnamon “Ice Cream”, and Cayenne Cacao Syrup.

I already had some chocolates tartellettes left, so I decided to use them (recipe below). Since it is not cherry season right now, I had to use frozen cherries. I can imagine fresh ones would have been so much better.

Enjoy!

Adapted from “Entertaining in the Raw” by Matthew Kenney

Chocolate Tartellette

Almonds, soaked and peeled, 1 cup

Cashews, 1 cup

Flax meal from golden flax, ½ cup

Raw cacao powder, ¼ cup

Raw agave, ¼ cup

Coconut oil, melted, 1 Tsp

Lemon juice, 2 Tsp

Salt, ¼ tsp

Vanilla extract, ½ tsp

Makes 8 small (9.5cm) tartellettes

Cherries

Cherries, fresh and pitted or frozen and thawed, 2 cups

Raw agave, ¼ cup

Cinnamon, 1 Tsp

Vanilla extract, ½ tsp

Lemon zest, minced, 1 Tsp

Sauce

Raw agave, 1 cup

Raw cacao powder, ½ cup

Raw carob powder, ¼ cup

Vanilla extract, ½ tsp

Cayenne, ½ tsp

Sea salt, ¼ tsp

Coconut oil, ¼ cup

Sauce

Blend all ingredients in Vita-Mix until smooth. Taste, adjust seasoning.

Cherries

Combine all ingredients, except for cherries, mix well. Marinate cherries in the syrup for a couple of hours. Dehydrate for at least 4 hours (or more, depending how dry you want your cherries) at 125 F.

Assembly

Top each tartellette with cherries and pour sauce on the side.

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One Response to “Chocolate Tartellette with Spiced Sweet Cherries and Cayenne Cacao Sauce”

  1. Rachaels Daily Coupons Says:

    I love reading a post that will make men and women think. Also, many thanks for allowing me to comment!

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