I like to keep this raw-chocolate wheel in the fridge and just take it out and cut off thin pieces when I feel like a treat with my afternoon tea. It makes a lovely after-supper treat to serve with peppermint tea or coffee if you’re having a dinner party.
Ingredients (serves at least 20)
2 quantities of my dark, raw chocolate
4 tbsp tahini
8 Medjool dates, pitted and chopped
80g brazil nuts, chopped
80g lightly roasted almonds, chopped
To decorate:
2 tbsp bee pollen
A few generous pinches of dried rose petals, optional
Method
Line a 20cm round cake tin with silicone paper. Follow the instructions for making the dark raw chocolate to the point where you have added the cacao powder and honey and mixed until it is smooth and glossy. Mix in the tahini, then add the dates and nuts. Pour into the prepared tin and refrigerate. When the chocolate is just setting, remove the tin from the fridge and sprinkle over the bee pollen and rose petals, then pop it back in the fridge to set fully.
Recipe courtesy of The Wholefood Pantry by Amber Rose, published by Kyle Books.
Nassima Rothacker
