ALL ABOUT THE MEMORIES
Mood food expert creates recipe to create new memories
MIND FOOD IS A stunning recipe book connecting readers with the concept of feeding our minds through yummy, plant-based treats made with seasonal ingredients.
Author Lauren Lovatt is a vegan chef and pioneer in the mood food movement with radical supper club, Feed Your Mind Candy. She chefs at hipster plant-based culinary academy and restaurant Plant Hub, in East London.
Her latest book is a delicious and revolutionary invitation to eating whole foods, with a mind-nourishing twist — inspired by years of research around how food can make us happy and boost our moods.
CHANGE THE MOOD CHOCOLATE POTS
As you may have gathered, desserts for me are always about memories. These little pots are no different and remind me of a shop-bought rich chocolate pot I used to adore. These pots go beyond mere silky chocolate goodness and can be adapted to whatever you need in terms of your mood. If you tune in when you eat this, I’m pretty sure your heart will light up. Makes: 3 pots; Time taken: 10 minutes, plus 3 hours to set
Ingredients
150g (51⁄2oz) plant-based chocolate, finely chopped
1 Tbsp olive oil
1 Tbsp mood-balancing mushroom powder of your choice (see caption opposite)
150ml plant-based milk
tsp salt
Maple syrup, to taste (optional) Coconut yoghurt, to serve
1⁄4 For the candied cacao nibs
150g (3⁄4 cup) cacao nibs, roasted 2 Tbsp maple syrup
Large pinch of salt
For the cherry compote
200g (1 cup) fresh or frozen cherries 1 Tbsp maple syrup
Method
Preheat the oven to 150C fan (170C/Gas 3).
Chocolate Pots
Place the chocolate in a heatproof bowl with the olive oil and your chosen mushroom powder.
Heat the milk in a saucepan and bring it to the boil, then pour the milk over the chocolate and stir until very well combined. The mixture will become progressively smoother as you continue to stir.
Add salt and taste; depending on your chocolate, you may like to add a teaspoon of maple syrup for sweetness.
Pour the ganache into small glasses or ramekins and leave to set in the fridge for at least 3 hours.
Cacao Nibs
To make the candied cacao nibs, combine roasted cacao nibs, maple syrup and salt in a small mixing bowl and spread the mixture out on a baking tray. Bake for 30 minutes until they are roasted and crispy.
Once they are ready, cool them and keep them in an airtight container for up to 1 month.
Cherry Compote
Next, make the cherry compote. If you are using fresh cherries, halve and deseed each one. Place the cherries and maple syrup in a small saucepan over a medium heat and simmer for 10 minutes until they are soft and gooey. Set them aside as you bring everything else together.
Once the ganache is set and cacao nibs are cool, top the ganache with the cherry compote, a spoonful of coconut yoghurt and the candied cacao nibs and enjoy. TIP: Replace 50ml (scant cup) of the milk with coffee for a delicious and more energising result or substitute any of the medicinal mushroom powders for a pipette of CBD for a different result.