Raw Velvet Lemon Vanilla Chocolate Hearts

 

The Base

Mix together the following ingredients:

2 cups brazilnuts (process to a nut butter in a food processor or blender)

2 tbsp chocolate (cocao/cocoa powder)

2 tbsp beetroot powder

1 cup raisins

5 tbsp Biona Coconut Palm Sugar

2 tbsp chia seeds (not soaked)

9 tbsp cacao butter/coconut butter

5 tbsp date soak water

Pink Lemon Cream (layer two)

1 cup medjool dates (pre-soaked).  Tip: place in the food processor first, then put them in the blender with the following ingredients:

juice of 1 lemon

1 tbsp peanut butter (or other nut butter)

5 tbsp cacao butter/coconut butter (mixed together)

2 tbsp beetroot powder

Arrange the cakes in cake moulds.  Put in the freezer on a large board to harden slightly and afterwards add the pink lemon cream.  Place back in the freezer and then...

The Chocolate Topping

1 cup cocao butter/coconut butter

2 tbsp chocolate powder

2 tbsp acacia honey

2 tbsp lucuma

1 tbsp lecithin

Blend all of the above ingredients and pour on the final layer.  Put in the freezer for a few minutes so the mixture starts to harden then bring out to decorate in any way you feel creatively inspired to do so.

Tip: Mix some beetroot powder, edible gold powder and coconut sugar crystals together and sprinkle over the top.

Recipe courtesy of Victoria at www.littleguru.co.uk

 

Windmill products used in this recipe