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
- 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. - 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. - Tip the mould upside down over the bowl of
chocolate and let the excess drip out, tapping
gently with a metal spatula. - 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. - 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. - 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. - 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
- 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. - 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. - 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. - 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. - 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. - 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. - 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. - For the butterscotch sauce, whisk all the ingredients together
in a bowl. Refrigerate until required. - For the apple caramel, blitz the apple and butterscotch sauce
together in a food processor until well-combined. Set aside. - 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