Good_Things_Magazine_AprilMay_2017

64 goodthingsmagazine.com

INGREDIENTS

For the marinated apple

• 2 tbsp lemon juice


• 20ml coconut nectar


• 1 vanilla bean, split lengthways,
  seeds scraped


• pinch ground cinnamon


• 240ml fi ltered water


• 1 small apple, cored if desired, cut
  horizontally into 3 thick slices
  For the crumble


• 80g activated buckwheat


• 120g nut butter


• 35g coconut chips


• 4 tbsp coconut sugar


• ½ orange, juice only


• pinch ground cinnamon
  For the ginger crumble


• 90g fi ne desiccated coconut


• 90g nut fl our


• pinch Himalayan pink salt


• grated fresh ginger, to taste


• 1 lemon, zest only


• 90ml coconut nectar
  For the butterscotch sauce


• 100ml Brazil nut milk


• 50g cacao butter, melted


• 120g coconut sugar


• 4 tbsp lucuma powder
  For the apple caramel


• 1 small apple, peeled, cored, and
  roughly diced


• 80ml butterscotch sauce (see above)

Bu erscotch apple crumble

This recipe needs starting a day ahead to dehydrate the fruit and crumble mixtures. It’s gorgeously

comforting with a delicious, zesty tang and a sticky sweetness – plus it looks impressive, so is perfect

for dinner parties. You will need a dehydrator with a mesh tray.

Serves 1

Caramel lava eg
s

These eggs have become a hot commodity

among ‘healthifi ed’ chocoholics. You’ll

end up with more of the date paste than

required for this recipe, but the excess is great

spread on toast or banana bread. You will

need a set of 7cm chocolate egg moulds.

Makes 8 medium eggs

INGREDIENTS

For the shells

• 2-3 x 45g bars Pana Chocolate Raw Cacao,
  broken into pieces


• 1 tsp coconut oil, if required
  For the caramel


• 11 Medjool dates, pitted


• 85ml fi ltered water


• 1½ tbsp lemon juice


• 2 tbsp coconut sugar


• 1½ tbsp coconut butter


• 1 tbsp tahini


• 2 pinches Himalayan pink salt

METHOD

1. For the shells, line the egg moulds by slowly
   melting the chocolate in a heatproof bowl set over
   a pan of barely simmering water. If the chocolate
   won’t melt smoothly, you can add up to 1 teaspoon
   of coconut oil.


2. Hold the mould on a slight angle. With a ladle,
   spoon the chocolate over to fi ll. Tap the edge of the
   mould with the ladle handle to ensure that any air
   bubbles are released.


3. Tip the mould upside down over the bowl of
   chocolate and let the excess drip out, tapping
   gently with a metal spatula.


4. Run the spatula over the top and sides of
   the mould to remove all excess chocolate, then
   refrigerate for 30 minutes. Reserve the excess
   chocolate to seal the fi lled eggs.


5. For the caramel, in a high-speed blender, process
   the dates, fi ltered water and 1 tbsp of the lemon
   juice. Pass through a fi ne sieve, and set aside.


6. Combine the coconut sugar and the remaining
   lemon juice in a bowl. Mix until the sugar dissolves,
   then fold in the coconut butter, tahini, salt and
   80g of the date paste.


7. Transfer the mixture to a piping bag and pipe into
   each lined chocolate mould, leaving a 2mm gap
   at the top. Use the remaining melted chocolate to
   completely cover the fi lling and fi ll the mould.
   Refrigerate for 2 hours. Once set, carefully knock
   the eggs out of the moulds and serve.

METHOD

1. For the marinated apple, combine the lemon juice, coconut
   nectar, vanilla seeds, cinnamon and water in a container, and
   submerge the apple slices in the liquid.


2. Place a piece of baking paper over the top of the apple, and
   then weigh it down with a bowl or plate to ensure the slices
   remain submerged.


3. Place in the dehydrator at 40°C for 12 hours, or until the apple
   is soft but still holding its shape. Transfer to the refrigerator until
   completely cool.


4. For the crumble, blitz the activated buckwheat in the food
   processor until slightly broken up. Pour into a bowl, add the
   nut butter, coconut chips, coconut sugar and orange juice, and
   massage together until the mixture clumps.


5. Place the clumps of mixture on a mesh dehydrator tray and
   dehydrate at 40°C for approximately 12 hours. Allow to cool,
   then transfer to an airtight container.


6. For the ginger crumble, blitz the coconut and fl our together in
   a food processor until super fi ne. Pour into a bowl, add the salt,
   ginger and lemon zest, then massage in the coconut nectar until
   the mixture clumps.


7. Place on a mesh dehydrator tray and dehydrate at 40°C for
   approximately 12 hours. Allow to cool, then store in an airtight
   container until needed.


8. For the butterscotch sauce, whisk all the ingredients together
   in a bowl. Refrigerate until required.


9. For the apple caramel, blitz the apple and butterscotch sauce
   together in a food processor until well-combined. Set aside.


10. To assemble, spread some of the butterscotch sauce on a
    plate. Place the base of the apple on the plate, then layer with
    some custard, apple caramel, and the crumbles. Top with the
    second piece of apple and repeat. Finish with the remaining
    apple piece, a little crumble, and a quenelle of ice-cream.

THE MAGIC

INGREDIENT

You don’t need to rely

on brown sugar for

that rich bu erscotch

taste – lucuma’s malty,

toff ee character

does the job.

Cru

nchy

apple, c

risp (^) crumble, cool ice-cream and^ rich^
sauce

-^ y

um

.

Pana_Chocolate_MATTZPCathyZP.indd 64 04/04/2017 12:09