Recipes
Omid Jaffari’s Chocolate Mud Cake with White Mulberry Caramel
Am I going to fast for you guys!!? Let me know what you really want me to make for you, because after all, I'm here for you! So, this is what I thought you might need: an easy Chocolate Mud Cake with White Mulberry Caramel that will fullfill your soul's chocolatiest fantasies!
What I like about this recipe is that by now you're quite familar with Loving Earth's White Mulberries from previous weeks. Now you're going to try them in a very different context - you'll be amazed at how they compliment the caramel in this recipe.
For the Chocolate Mud Cake
- 1 cup hazelnuts
- 1 cup Really Raw Cashews, soaked 2 – 4 hours
- ¼ cup Cacao Powder
- 3 tbsp Light Agave Nectar
- 1 tbsp Coconut Butter, melted
- 1 tsp vanilla essence or ground Vanilla Beans
- ¼ tsp star anise powder
- ½ tsp Sea Salt
For the Chocolate Mud Cake
1. Place all the prepared hazelnuts and cashews in a food processor and pulse into a coarse flour.
2. Add remaining ingredients and lightly pulse until well mixed.
3. Press into 6 small silicon muffin trays and shape a little water well in the middle of the chocolate mud cakes.
4. Place the muffin trays on a mesh dehydrator sheet and dehydrate at 115 degrees F for eight hours. They should now be firm enough to remove from the muffin trays so you can continue to dehydrate them for a further eight hours.
For the Mulberry Caramel
- 1 cup White Mulberries
- ½ cup Really Raw Cashews, soaked 2 – 4 hours
- ¼ cup water
- 1 Vanilla Bean, scraped
- 1 tsp Mesquite Powder
- ½ tsp Sea Salt
For the Mulberry Caramel
Mix all ingredients in a blender until creamy. Place in the fridge until the chocolate mud cakes are ready.
Assemble
Fill the chocolate mud cakes with white mulberry caramel and dust with coconut flour...done!
