Nuts and Seeds Chunky Pods with Coconut Cream

by SuperFeast Team October 11, 2018 1 min read

Nuts and Seeds Chunky Pods with Coconut Cream

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.

NOTES

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.

BASE

  • 2 cups (260g) assorted nuts and seeds (eg. sesame, sunflower, almonds, walnuts, hemp, pecan, poppy)
  • 10 Medjool dates, pitted
  • 2 tbsp maple syrup
  • 3 tbsp maple syrup
  • 3 tbsp coconut oil
  • 3 tbsp activated buckinis
  • 1/3 cup (35g) organic cacao powder
  • 1 tsp medicinal mushroom powder (I like the Superfeast brand)
  • 1 tsp cinnamon powder
  • 3 tsp cinnamon powder
  • 3 drops food-grade cardamom essential oil
  • Pich of pink salt


COCONUT WHIPPED CREAM

  • 400ml tin coconut cream (refrigerated for 2 hours)
  • 1/3 tsp beetroot or blueberry powder (this is just for coulour)
  • 1 tbsp maple syrup
  • 1 tsp vanilla paste
  • 2 tbsp coconut paste

SuperFeast Team
SuperFeast Team



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