Hello cult members,
Unfortunately since becoming an apprentice chef at Soul Mama in Melbourne I have found myself with less time to be able to cook at home and bring you new recipes, I still have a few in the pipeline but it just means I may be posting less frequently.
In the meantime I'm excited to start a new guest area on the site called Honorary Cult Members, you will see the tab at the top of the page. I hope to get some regular contributors to this area so its not just my recipes you are seeing but some other amazing recipes from amazingly talented cooks from all over the place that you may or may not have stumbled across otherwise.
Im proud to introduce to our first guest Adele, Creator of http://www.vegiehead.com/ her creations are beyond words, especially her raw recipes they will blow your mind. We are lucky enough to have her recipe for her, Raw Chocolate-Coconut Cream Tart just looking at this recipe will make your mouth water.
So without further ado I introduce you to Adele and give you her Raw Chocolate-Coconut Cream Tart.
Adele’s beliefs are that food should be healthy, delicious, colourful and easy. All recipes are plant-based; some raw, some cooked, and Adele welcomes everyone to her website and social media pages, as she is intent on spreading “The Vegie Head’s Love”!
Makes 3 small tartlets, or one large pie
-2 cups cashews
-1/4 cup agave syrup
-10 ml water
-Flesh of one coconut
-2 ripe bananas
-1/2 cup raw cacao
-Pinch of himalayan sea salt
-1/4 cup chia seeds
-Using coconut oil, lightly grease your pans (make sure you use springform, or removable base)
-Process the cashew nuts until they become a fine flour
-Add the agave and mix, adding the water slowly until it becomes a dough
-Press the dough into the pan and freeze for 30 minutes
-Blend the coconut flesh, bananas, cacao, date and sea salt until it becomes a smooth cream
-Add the chia seeds and stir by hand
-Allow to sit for 15 minutes- this will thicken
-Put in the freezer for 2 hours, then when you are ready to serve it, sprinkle some shredded coconut and cacao powder on top