M O D E L .M A N G E .T O U T

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CHOCOLATE CREAMS - EIGHT WAYS AND COUNTING

CHRISTMAS, DESSERT, RAW, SNACKS, SUGAR FREE, VEGAN, VEGETARIANdanielle coppermanComment

FOR THE CHOCOLATE

10 Tablespoons Raw Cacao Powder
8 Tablespoons Coconut Oil or Cacao Butter
Pinch of Himalayan Pink Salt
1-2 Teaspoons Coconut Nectar or Sweetener of Choice
1-2 Tablespoons Coconut Milk, solid (for a slightly milder, creamier chocolate)

METHOD

Melt the chocolate ingredients in a medium saucepan on a low heat. Use a whisk to combine everything and when all of the ingredients have dissolved and come together, remove from the heat and let cool for a couple of minutes. Take a chocolate mould and pour a little chocolate mixture into each one, filling it half way only. Place in the freezer to allow to set for 15-20 minutes. Leave the remaining chocolate mixture in the pan, and if it sets you can always re-heat it quickly for the top layer. Meanwhile, choose and make your filling from the suggestions below.


F I L L I N G S


APRICOT COCONUT CREAM

100g Dried Apricots
2 Tablespoons Water
1 Bar of Creamed Coconut
Pinch of Salt
3 Tablespoons Coconut Milk, Solid
1-2 Tablespoons Coconut Oil

METHOD

Place the apricots and water into a high speed blender or food processor and blend on the highest speed for 2-3 minutes. When a paste is beginning to form, prepare the creamed coconut by leaving it sealed in its plastic pouch and sitting it in a small bowl, a mug or a jug of boiling water. As the water cools, massage the bar firmly to help the middle to melt. Once it has melted, add it to your blender or food processor, along with the salt, coconut milk and coconut oil. Blend for a further 1-2 minutes, until a thick, pale orange paste forms. 

Take your prepared chocolate bases from the freezer and arrange a small amount of the cream mixture in the centre of each chocolate. Press down slightly to make it easier to cover with the top layer of chocolate. Now take the remaining chocolate from earlier and re-heat it if it has set slightly. Then, pour it over the cream filling, covering it completely. Return to the freezer to set for another 15-20 minutes.


GOJI COCONUT CREAM

1/2 Cup Goji Berries
1 Bar Creamed Coconut
1 Tablespoon Filtered Water
1/4 Cup Coconut Milk, solid
1 Tablespoon Coconut Oil, melted

METHOD

In a small bowl, soak the goji berries in boiling water (enough to cover the berries) for 5 minutes, to soften them. Drain, and then place the goji berries and filtered water into a high speed blender or food processor and blend on the highest speed for 2-3 minutes. When a paste is beginning to form, prepare the creamed coconut by leaving it sealed in its plastic pouch and sitting it in a small bowl, a mug or a jug of boiling water. As the water cools, massage the bar firmly to help the middle to melt. Once it has melted, add it to your blender or food processor, along with the coconut milk and coconut oil. Blend for a further 1-2 minutes, until a thick paste forms. It should become a beautiful peachy, orange colour.

Take your prepared chocolate bases from the freezer and arrange a small amount of the cream mixture in the centre of each chocolate. Press down slightly to make it easier to cover with the top layer of chocolate. Now take the remaining chocolate from earlier and re-heat it if it has set slightly. Then, pour it over the cream filling, covering it completely. Return to the freezer to set for another 15-20 minutes.


DRIED BLUEBERRY CREAM

1/2 Cup Dried Blueberries
1 Teaspoon Acai Powder or Ginseng (optional)

1 Bar Creamed Coconut
1 Tablespoon Filtered Water
1/4 Cup Coconut Milk, solid
1 Tablespoon Coconut Oil, melted

METHOD

In a small bowl, soak the goji berries in boiling water (enough to cover the berries) for 5 minutes, to soften them. Drain, and then place the berries and filtered water into a high speed blender or food processor and blend on the highest speed for 2-3 minutes. When a paste is beginning to form, prepare the creamed coconut by leaving it sealed in its plastic pouch and sitting it in a small bowl, a mug or a jug of boiling water. As the water cools, massage the bar firmly to help the middle to melt. Once it has melted, add it to your blender or food processor, along with the acai or ginseng powder, coconut milk and coconut oil. Blend for a further 1-2 minutes, until a thick paste forms. 

Take your prepared chocolate bases from the freezer and arrange a small amount of the cream mixture in the centre of each chocolate. Press down slightly to make it easier to cover with the top layer of chocolate. Now take the remaining chocolate from earlier and re-heat it if it has set slightly. Then, pour it over the cream filling, covering it completely. Return to the freezer to set for another 15-20 minutes.


WHITE CHOCOLATE AVOCADO TRUFFLE GANACHE

INGREDIENTS
1/4 Cup Raw Cacao butter
1/2 Ripe Avocado
2-3 Tablespoons Coconut oil, melted
1 Tablespoon Coconut Blossom Nectar, Date Syrup or preferred sweetener
1 Teaspoon Vanilla Extract
1/4 Cup Cashews, soaked for 4 hours
1/2 Creamed Coconut Bar, melted
Pinch of Himalayan Pink Salt
2 Tablespoons Plant Based Milk (almond or coconut work well)

METHOD
Start by preparing the creamed coconut by leaving it sealed in its plastic pouch and sitting it in a small bowl, a mug or a jug of boiling water. As the water cools, massage the bar firmly to help the middle to melt. Once it has melted, add all of the truffle ingredients to your blender or food processor and blend on a medium speed until a smooth paste begins to form. (Use 2 tablespoons of coconut oil to begin with, and if the mixture seems to thick to blend properly, add the remaining tablespoon to help it along). You don't want the mixture to be too wet, so if it is having difficulty blending, use a spatula to scrape down the sides and help clear the blade area slightly. Continue to blend until the mixture is completely smooth. Scrape the mixture from the blender and arrange a small amount into the centre of your prepared chocolate bases. Press down firmly before pouring over the remaining melted chocolate from earlier. Return to the freezer to set for another 15-20 minutes.


TAHINI CHESTNUT CREAM

INGREDIENTS
1 Cup Chestnuts
1/4 Cup Water
2 Tablespoons Tahini
1 Tablespoon Agave, Coconut Palm Sugar, Raw Honey or Date Syrup
Pinch of Himalayan Pink Salt

METHOD
Simply add all the ingredients to your blender and blend for 2-3 minutes.
Take your prepared chocolate bases from the freezer and arrange a small amount of the cream mixture in the centre of each chocolate. Press down slightly to make it easier to cover with the top layer of chocolate. Now take the remaining chocolate from earlier and re-heat it if it has set slightly. Then, pour it over the cream filling, covering it completely. Return to the freezer to set for another 15-20 minutes.


TAHINI CARAMEL

INGREDIENTS
4 Tablespoons Coconut Oil 
4 Tablespoons Tahini
2 Tablespoons Solid Coconut Milk
2 Tablespoons Coconut Palm Sugar, Coconut Blossom Nectar or Agave
A Generous Pinch of Himalayan Pink Salt or a Teaspoon of Tamari
1 Teaspoon Vanilla Extract or Ground Vanilla
2 Tablespoons Almond or Cashew Butter
1 Teaspoon Maca or Lucuma, optional

METHOD
Simply place all ingredients into a small saucepan and stir continuously until everything has dissolved, whisking to break up any lumps. Bring to the boil for 2-3 minutes, and then reduce the heat. Simmer for 10 minutes, stirring constantly, cautious not to let it burn. Let the mixture cool for 5-10 minutes before spooning onto your prepared chocolate bases. Then arrange a small amount of the caramel in the centre of each chocolate. Press down slightly to make it easier to cover with the top layer of chocolate. Now take the remaining chocolate from earlier and re-heat it if it has set slightly. Pour it over the caramel filling, covering it completely. Return to the freezer to set for another 15-20 minutes.


APRICOT / DATE / GOJI CARAMEL

INGREDIENTS
2 Cups Unsulphured Apricots or Dates
3 Tablespoons Coconut Oil
2 Tablespoons Coconut Milk, solid
1 Teaspoon Vanilla Extract or Vanilla Seeds
A Generous Pinch of Himalayan Pink Salt
1 Teaspoon Maca
4 Tablespoons Almond Butter or Cashew Butter

METHOD
Simply place all of the ingredients into a high speed blender and blend on a high speed for 2-3 minutes. Scrape down the sides to collect any escaping ingredients, and add water or nut milk if the mixture needs a little help to get moving. Blend for another 2-3 minutes until a thick paste begins to form. It must be as smooth as possible as you don’t want lumpy caramel. Scrape the caramel from the blender and spread evenly over the centre of your prepared chocolate bases. Press down slightly to make it easier to cover with the top layer of chocolate. Now take the remaining chocolate from earlier and re-heat it if it has set slightly. Then, pour it over the caramel layer, covering it completely. Return to the freezer to set for another 15-20 minutes.


QUICK RAW CARAMEL

INGREDIENTS
2 Tablespoons Almond Butter, smooth
Generous Pinch of Salt
1/2 Teaspoon Vanilla Extract
2 Tablespoons Coconut Palm Sugar (or a syrup)
1/3 Cup Coconut Oil, melted on a low heat
1-2 Tablespoons Almond Milk or Coconut Milk (or warm water)

METHOD
Simply blend all of the ingredients together in a high speed blender for 2-3 minutes, until smooth. Add more water if you'd like the caramel thinner. This caramel won't be gooey like the heated version, but if left to set in the fridge, it hardens and becomes melt-in-the-mouth amazing. Scrape the caramel from the blender and spread evenly over the centre of your prepared chocolate bases. Press down slightly to make it easier to cover with the top layer of chocolate. Now take the remaining chocolate from earlier and re-heat it if it has set slightly. Then, pour it over the caramel layer, covering it completely. Return to the freezer to set for another 15-20 minutes.

+ Store in the freezer until 5 minutes before you are ready to eat/serve them.