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Snacks

Chocolate White Mulberry Canelé

Traditionally a canelé is a small French pastry with a soft and tender custard center and a dark, thick caramelized crust. This is my take on this French classic. Cacao again is at the forefront of this dish but is offset nicely with the freshness of the mulberries and the spice of the ginger. I often breakout these bad boys for dinner parties, particularly as they are so quick and easy to make. Last time I made ...

Chocolate White Mulberry Canelé

Print Recipe

MAKES 6 portions

ingredients

2 cups Activated Almond Flour * see product
¼ cup White Mulberries
¼ cup Pecan milk
¼ cup Coconut Sugar see product
¼ cup Cacao Nibs see product
½ tbsp ginger root, peeled & sliced
3 cardamom pods, crushed
3 tbsp Cacao Powder see product
1 tsp Cacao Butter see product
1 tsp Coconut Oil/Butter see product
1 tsp Lucuma Powder see product
¼ tsp sea salt

method

Step 1Combine all ingredients together in a large bowl and mix thoroughly.
Step 2Line up six small espresso glasses with Clingfilm.
Step 3Pour the mixture in and dehydrate for 12 hours.
Step 4Gently take the Canelés out and dehydrate for a further 12 hours before serving.
Step 5Tips - To make activated almond flour, process the correct amount of activated almonds in a blender slowly until flour-like. Please do not overblend as the oil from the almonds will turn it to dough. I've recommended using espresso glasses, but in truth, I tend to use a slightly larger tumbler glass.