Courtesy of John Croft, Author of Cacao Addict
These might seem a little more fiddly than some of the other recipes, but I promise you they are delightful-looking dessert and truly worth it.
To make the pod base: Place all base ingredients in a food processor or Thermomix. Roughly belnd everything together until it resembles a crumble mixture (TM speed 6.2 minutes). Roll into small balls, then like you are making a pinch pot, use your thumb and fingers to make a small well in each ball. Refrigerate while making the coconut cream.
To make the whipped coconut cream, scoop out the top level of thickened coconut cream from the tin into a glass of bowl. Add beetroot powder, coconut paste and orange oil, then whip with hand mixer for a few minutes. When it starts to thicken, add maple syrup and salt and whip for a short blast to mix in. Refrigerate for 20 minutes, then add a dollop to your pods. Return the pods to the fridge to set for 45 minutes to an hour.
The pod mixture will stick to your hands a little, so after making a few pods give them a wash to make them easier to handle.
COCONUT WHIPPED CREAM
A quick Google search will enlighten you to the fact that the word ‘nootropic’ was initially coined in 1972 by a Romanian psychologist and chemist, Corneliu E. Giurgea. The man responsible for synthesising Piracetam, the world's first cognition enhancing pharmaceutical drug. Derived from the Greek wordsnoos (mind) andtropos (bend or turn), nootropic translates to “acting on the mind”. This definition gives us a clear insight into how these substances work within the body.