Grape & Walnut Salad Cups
Sweet, juicy grapes offer the perfect complement for the crunch of walnuts and the zing of mustard a...
"Our cinnamon kiss filling is sweet and woody, smooth and delicious, and the perfect accompaniment to a coffee on a chilly day. It’s simple to make and is also a great topping for raw desserts and choc-brekkie granola." ~ Pana Barbounis.
230 g (8 oz) maple syrup
130 g (4 1/2 oz) cashews, soaked
1 vanilla bean, split lengthways and seeds scraped
100 g (3 1/2 oz) cacao butter
4 Tbs ground cinnamon
2–3 45 g (1 1/2 oz) bars of Pana Chocolate Raw Cacao
Note: you will need a chocolate mould recipe, available in Pana Chocolate on page 25-26.
Blend all ingredients in a high-speed blender until smooth.
Refrigerate the mixture in a covered container until it is firm enough to pipe into each lined chocolate mould.
Transfer the mixture into a piping bag and pipe a small amount into each lined chocolate mould.
Close the moulds with chocolate and set in the fridge for at least 2 hours. Once set, knock the chocolates out of the moulds.
High-speed blender, piping bag, chocolate moulds (or similar).
Credits: This is an edited extract from Pana Chocolate, The Recipes by Pana Barbounis published by Hardie Grant Books RRP $36 and is available in stores nationally.
Photo Credits: Armelle Habib.