Choco-Extacy

Finally the time has come to prepare the first recipe I wrote on March 1, 2012 in the Raw Dessert section; "Choco-Extacy."

Choco-Extacy, "Made with Love" For You and Me

The past weekend, I had to prepare one tarte, and two cakes... Yummy! That was a full energetic weekend.. Was getting ready for my big presentation and tasting project. How exciting!!

The past month was really out of the usual, and I love it!

My favorite month just arrived ..  May, as love, creativity, and a new innovation May be just few days away...

Choco-Extacy, "Made with Love"

Now back to our Chocolate recipe:
Please prepare the following.... and start creating!

Raw Ingredients

Crust:
1 cup of Brazilian Nuts
1 cup of Walnuts
1/2 cup of Sprouted Buckwheat
1/4 cup of Date Paste
1 pinch of Nutmeg
1 pinch of Sea Salt

Brazilian Nuts

Walnuts

Sprouted Buckwheat

Date Paste

Choco-Extacy Crust

Put all dry ingredients in a food processor. Add the date paste then mix until obtaining a paste.
Place in the bottom of a cake pan and spread the paste equally.

Chocolate Mousse:
3 cups of Date Paste
3 cups wet pulp nuts
1 cup of Cacao Powder
11/2 Lemon juice
1 pinch of sea salt
1 pinch of cayenne powder

Chocolate Mousse

Soak the dates for 20 minutes, then place them in a food processor until having a creamy texture.
Mix all ingredients by hand or in the food processor.

Cremage:
2 cups of cashew nuts
2 cups of water
11/2  peeled Lemon
1/3 cup agave syrup
1t.s. Vanilla
1 pinch of sea salt
1 cup of water*
1t.s. Agar-agar

Cremage

In a food processor, make a cream with the cashew nuts, lemon, agave syrup, Vanilla, sea salt and the 2 cups of water.

Place the Agar-agar in the 1 cup of water* and bring to boil within 1 minute while stirring frequently.
Add the boiled Agar-agar in the cream, pour it quickly on the cake and put it in the fridge for 20 minutes.

Decorate after removing it from the fridge.

Choco-Extacy

Bon Appétit!
La Reina

Recipe from: Full day class @ Crudessence.