During the last 4 month of being a student at the Institute of Integrative Nutrition, I have learned about countless diets, allergies, diseases and super foods.
Don’t worry, I will never forget how to grill a proper steak and fry some potatoes. The butcher is in me since two generations, back in Switzerland.
As a chef it makes me even more confident to have the knowledge about raw, vegan, paleo or macrobiotic food preparations. More and more clients are very mindful about their health and diet.
You all know about my passion for baking and chocolates. So I took a recipe from Matthew Kenney’s book Raw Desserts and gave it a try!
The result was amazing! The macaroon had a pleasant texture and a rich, deep chocolate nut flavor. My wife even spread the cocoa filling on toast the next morning and called it “Remotella”!
Enjoy and embrace this not so bad chocolate treat 🙂
1 cup Cashew Flour
1/2 cup Coconut Flour
1/2 cup Raw Cacao Flour
1/2 cup Succanat Powder
3 tbsp Maple Syrup
2-4 tbsp Water
1/2 tsp Vanilla Extract
Pinch of Sea Salt
1/2 cup Macadamia Nuts
1/4 Raw Cacao Powder
1/2 cup Maple Syrup
1/2 cup Coconut Butter, melted
1 Vanilla Bean, seeds only
Pinch of Sea Salt
- Whisk together the cashew flour, coconut flour, cacao flour and succanat powder. Add the syrup, water, vanilla and salt, combine until a slightly wet dough forms. Increase the water if needed. With an ice cream scooper make uniform sized balls. Flatten with your hands and place in a dehydrator. Dehydrate on medium high setting for 6-8 hours, or until the shells are crispy on the outside and chewy on the inside.
- For the filling blend all ingredients together in a high speed blender until smooth and creamy. Place in a piping bag with a medium plane tuile.
- Once the shells are ready and have cooled down, pipe the filling on a shell and top with another one. Keep at room temperature up to 3 days.