Hii guys, we returned yesterday night from England and had such an amazing time with my teacher and the sangha. I will be posting pictures here soon (although not much of the party itself, just of the food…you know me)
But I did get to make lots of deliciousness and I will be posting all of them on here for you all to see. I thought I’ld start with the first thing I made on Friday night around 11 to 12 midnight. So excuse the use of flash for the earlier stages, as there was not much light at that time of the night.
If you love dark chocolate as much as I do, then you’ll love this. The intensity of the chocolate and roasted seeds married with the flavor from orange zest laying on a bed of puffed quinoa and cashew nut puree is something that’ll make music in your mouth. This union is intense though, so you can cut it into much smaller pieces than I have done, drizzle on glugs of agave and pass it round on a “gold” platter
The bits ‘n’ bobs:
- 2 cups puffed quinoa
- 1 cup cashew nut puree/ Purée de noix de cajou
- 400 g fab quality dark chocolate / chocolat noir (I used one with 72%… did I mention I like it dark ? :-))
- 50 g margarine or butter / beurre
- 60 g sunflower seeds / les grains de tournesol
- 60 g pumpkin seeds / les grains de courge
- Zest of 3 oranges
To do it:
- Thoroughly mix the puffed quinoa with cashew nut purée and pat down evenly in a lined square tin and set aside
- Toast the seeds on medium heat in a dry pan until for about 5 to 10 mins or until browned and you can smell them and set aside
- Place the chocolate pieces into a bowl together with the margarine or butter and set over a pan with boiling water in it. Making sure that the bottom of the bowl does not touch the water.
- Keep stirring the mixture until all the chocolate has melted.
- Remove from heat then pour the chocolate over the toasted seeds and mix thoroughly.
- Now pour the seeded chocolate mixture onto the puffed quinoa, making a nice flat surface with your spatula
- Finally, grate the orange zest onto the chocolate heaven and place your tin in the fridge to rest for at least 5 hours or overnight.
- Cut into wedges and enjoy
- Or cut into wedges and for a sweeter taste, drizzle as much agave or honey as you like on it and then dig in