SUPERFOOD CHOCOLATE BITES
INGREDIENTS
• 100 gm Lindt 85% dark chocolate
• Selection of superfood nuts and fruits: • Bee pollen • Dried goji berries • Golden raisins • Almonds • Cashews • Pumpkin seeds
METHOD
Melt the dark chocolate in a bain- marie ( put chocolate in a glass bowl, over a pan of boiling water and melt it gradually).
Have a sheet of wax paper ready and spoon small dollops of the chocolate onto the paper.
Use a teaspoon to smooth out the chocolate from the centre to make a small circle ( refer photo).
Press your selection of nuts and seeds carefully into the melted chocolate circle ( you can use tweezers for ease).
Move the wax paper with the chocolate circles to the fridge and leave to set for about 4- 5 hours. Serve.
For the chocolate filling: • 300 ml coconut milk • ½ tbsp coconut oil • 2 tbsp raw cacao powder • Seeds from one vanilla pod • 1 tbsp date syrup • 1 tbsp maple syrup • 1 large avocado, very ripe • 100 gm cashews, soaked
For the raspberry coulis: • 200 gm raspberries, fresh • Fresh berries, to top
Method
Preheat the oven to 180° C and place the cashews in a bowl of filtered water.
Sieve the flour into a bowl and add the butter.
Rub the butter into the flour with your fingers until the mixture resembles fine breadcrumbs.
Add the water and mix until the dough comes together.
Wrap the dough in cling film and place in the fridge for 30 minutes.
Sprinkle flour on top of a clean surface and roll out the dough to a ½ - cm thickness.
Line your baking tray with the rolled dough, right up the edges of each compartment.
Bake blind for 15 minutes and then remove from the oven.
Cover the pastry in the egg wash and bake without the beans for another 5 minutes.
Whizz up all the ingredients for the raw chocolate filling in a blender until smooth.
Crush the fresh raspberries with a fork and layer the bottom of each square with them.
Spoon the chocolate filling over the top of the raspberries and top with fresh berries of your choice.
Place in the fridge for 30 minutes to set the chocolate and then serve.