The Australian Women’s Weekly Food – June 2019

58 #COOKWITHTHEWEEKLY

VEGANPERSIANHOTCHOCOLATE

PREP+ COOKTIME 15 MINUTESSERVES 2

Place¼cupdutch-processedcocoa(orcacoa)and

¼teaspoongroundcardamomina mediumdeep

saucepan,slowlywhiskin2½cupsalmondmilkuntil

wellcombined.Add6 pittedandfinelychoppedmedjool

dates(120g)and1 tablespoonunrefinedsugar;slowly

bringtotheboiloverlowheat.Usinga stickblender,

blendonlow-speeduntilsmooth.Stirin1 teaspoon

vanillabeanpasteand2 teaspoonsrosewateruntil

combined(adjustrosewatertotaste,asbrandsvary

instrength).Pourintotwolargemugs.Topeachmug

witha handfulofrose-flavouredpersianfairlyfloss,

2 tablespoonspistachios,1 tablespooncacao nibs and

fresh or dried rose petals, if you like.

SALTEDCARAMELWHITECHOCOLATE

PREP+ COOKTIME 15 MINUTESSERVES 2

Sprinkle1/3cupcastersugarand½teaspooncrumbled

saltflakesoverthebaseofa mediumheavy-based

saucepan.Placepanoverlow-mediumheat;cook

withoutstirringuntilsugarliquefiesandformsa golden

caramel.Immediatelyadd20gbutterand½cuppouring

cream;stiruntilsmooth.Removefromheat;reserve

¼cupmixture.Add2 cupsmilktopan,stiruntil

remainingcaramelmelts.Add100ggood-quality

whitechocolate,chopped;stiruntilmelted.Stirin

2 tablespoonsalmondbutter.Strainmixturethrough

a finesieveintojug.Pourintotwolargemugs.Top

eachmugwitha handfulofcaramel popcorn, then

drizzle with reserved caramel.

CHOC

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