This potent powder provides the mood boosting effects of chocolate along with its crave-worthy taste, plus the goodness of antioxidants. Enjoy the unadulterated flavour in an array of decadent yet nourishing treats.
Enjoy antioxidant and nutrient-packed treats made with luscious cacao
fudgy chocolate terrine
15 fresh dates (195g), pitted
200g 70% dark chocolate, chopped 100g unsalted butter, chopped
½ cup (85g) rapadura sugar
½ cup (125ml) coconut cream
2 teaspoons vanilla extract
⅓ cup (35g) cacao powder, plus extra to serve coconut icing 400ml can coconut cream, refrigerated overnight+ ⅓ cup (35g) cacao powder
2 tablespoons honey
Preheat oven to 150°C (300°F). Place the dates in a bowl and cover with boiling water. Set aside for 10 minutes to soak.
While the dates are soaking, place the chocolate, butter, sugar, coconut cream and vanilla in a medium saucepan over low heat. Cook, stirring, until the mixture is melted and smooth. Remove from the heat. Drain the dates and add to the saucepan. Using a hand-held blender, blend until smooth.
Place the eggs in a large bowl and whisk in the chocolate mixture. Add the cacao and whisk until combined. Pour into a lightly greased 7.5cm x 32.5cm x 8.5cm (2-litre- capacity) loaf tin lined with non-stick baking paper. Place the tin in a deep baking tray and pour boiling water into the tray to come halfway up the sides of the tin. Bake for 2 hours or until firm to the touch. Place the tin in the fridge for 1 hour or until cooled completely.
To make the coconut icing, place the coconut cream, cacao and honey in the bowl of an electric mixer and whisk for 1–2 minutes or until thick. Remove the terrine from the tin, spread with the icing and dust with extra cacao to serve. SERVES 10–12. + Refrigerating the coconut cream for at least 6 hours hardens the liquid so it can be whipped. Do not shake before using.