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Ingredients
Mousse
| 3 cups |
cashews soaked (4 cups soaked) |
| 1 cup |
REAL RAW Agave |
| 1/2 |
vanilla bean (left intact) |
| 1 pinch |
sea salt of choice (Himalayan or REAL) |
| 1 Tbl |
Raw Cider Vinegar |
| 4 oz |
Cacao Butter chopped |
| |
H2O to cover ingredients plus 1 inch over |
| 1 1/2 cups |
Ultimate Raw Cacao Powder |
Tuille Cups
| 2 cups |
pecans soaked 12 hours dehydrated 12 hours 105-110 F |
| 1/4 cup |
pitted barhi dates |
| 1 pinch |
sea salt of choice |
| 3 Tbl |
finely ground brown flax |
| 2-3 Tbl |
H2O |
Dark Chocolate candy coating
| 3/4 cup |
Ultimate Raw cacao powder |
| 1/4 cup |
cacao butter melted |
| 2 Tbl |
Real RAW Agave |
loving preparation
Day 1-
Start the Tuille cups-
1. Add dates, salt and pecans to a food processor and process until ground well. Pulse in flax then move mixture into a glass bowl and knead in H2O. Crust should hold into a ball with out crumbling. Allow to rest 10-15 minutes to fully absorb liquid.
2. Scoop into 1-2 oz balls and roll out flat. dehydrate 3-4 hours then invert whole sheet out a new dehydrator tray and pick each crust up and lay it over a tartlet pan 2-3in or small cup dehydrate 6-8 hours. remove from mold and dry until crisp. These will store as-is in an airtight container for weeks in the freezer stacked with paper lining.
Day 2 -
Mousse
1. Place all ingredients into a high power blender. blend until smooth as silk. May need to add a touch more H2O to assist in the fluid movement of mixture. (1/4 cup or less) To create the best mousse place in a glass bowl.
2. Place in the freezer covered with a plate or plastic wrap stirring with a wooden spoon or rubber spatula every 15-20 minutes until 'stiff peaks' form. This will store in an airtight container refrigerated for up to a week. (Yeah right!)
Candy coating
1. Melt butter in a glass 2c Pyrex measure and mix with sifted powder until smooth add in agave until evenly mixed. Candy will have a nice glossy sheen to it. Temper if you wish to add to the snap of the cacao.
Otherwise just use a spoon to spread the slightly thickened coating on to the cup shaped crusts.
serving suggestions
~For a professional touch use a pastry bag and star tip to pipe the mousse into the finished Tuille cups. Garnish with fresh berries or other sliced fruit shredded coconut nibs and/or mint.
~Make any part of these recipes for full enjoyment of the individual item. Crust makes great snappy cookies. Candy coating great over vegan ice cream. Mousse well it is the icing on the cake so to say. It is great any time of day unless you are sensitive and wish to sleep anytime soon.
I am joyful to share this recipe with you! This is one of our signature items on our catering menu. NO ONE who has tried this from the 'SAD world' has guessed it was vegan. :-)
For more recipes from our worldwide contest
please check out 7 MINUTE CHEF - Volume 1
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