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
Tahnee and Amanda take a deep dive into the journey of motherhood, physical, mental, emotional, spiritual, the cycles of fertility, the east vs west approach to fertility and reproduction, fertility and veganism and a whole lot more.