Click here to printChocolate Mud Cake with White Mulberry Caramel
Here is an easy chocolate mud cake with white mulberry caramel that will fullfill your soul's chocolatiest fantasies! We have used Loving Earth's White Mulberries in recipes from previous weeks. Now you're going to try them in a very different context - you'll be amazed at how they complement the caramel in this recipe.
1
ingredients
- 1 cup hazelnuts
- 1 cup Really Raw Cashews, soaked 2 – 4 hours
- ¼ cup Cacao Powder
- 3 tbsp Light Agave Nectar
- 1 tbsp Coconut Butter, melted
- 1 tsp vanilla essence or ground Vanilla Beans
- ¼ tsp star anise powder
- ½ tsp sea salt
method
- Step 1 :1. Place all the prepared hazelnuts and cashews in a food processor and pulse into a coarse flour.
- Step 2 :2. Add remaining ingredients and lightly pulse until well mixed.
- Step 3 :3. Press into 6 small silicon muffin trays and shape a little water well in the middle of the chocolate mud cakes.
- Step 4 :4. Place the muffin trays on a mesh dehydrator sheet and dehydrate at 115 degrees F for eight hours. They should now be firm enough to remove from the muffin trays so you can continue to dehydrate them for a further eight hours.
Article printed from Loving Earth: https://lovingearth.net/