Food & Wine
Chocolate sour cherry slice
A sultry taste sensation for those who love sweet things with a touch of cherry sour.
For the base
- 2 cups raw cashew nuts
- 2 cups unsweetened desiccated coconut
- 1/2 cup raw cacao powder
- Pinch of sea salt
- 1/4 cup extra virgin coconut oil + 1/4 cup cacao butter* (or 1/2 cup extra virgin coconut oil)
- 1/2 cup rice malt syrup
- 1 x 20ml tablespoon pure vanilla extract
- 3/4 cup unsweetened dried sour cherries
- 200g dark chocolate
- 2 x 20ml tablespoons extra virgin coconut oil
1. Line a 22 x 11 cm loaf tin with baking paper or cling film.
2. Process the cashew nuts and desiccated coconut in a food processor until you get fine crumbs.
3. Add the cacao powder and salt and process until well combined.
4. Melt the coconut oil (and cacao butter, if using) in a large saucepan over the lowest heat on your stove.
5. Add the rice malt syrup and vanilla extract and stir to combine.
6. Take the saucepan off the heat, tip the dry ingredients from the food processor and the sour cherries into the saucepan and stir everything together until well combined. Press the mixture into the prepared tin, smoothing the surface with the back of a spoon (and your hands, if need be). Place the tin in the freezer to chill.
7. To make the topping, melt the chocolate and coconut oil together in a double boiler or in the microwave. Remove the slice from the freezer and pour over the topping. Return the slice to the fridge for a few hours to set. Once set, remove the slice from the tin and cut into squares. Store in the fridge or freezer.
The recipe uses 1/4 cup coconut oil + 1/4 cup cacao butter for the smooth and creamy texture that cacao butter provides. You can buy cacao butter at health food stores or online, or just use 1/2 cup coconut oil if you prefer.
Recipe originally appeared on Real Food Body Health.
Republished with permission of Wyza.com.au.
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