Recipe by Clémence Catz , Chef, author & culinary creator
Preparation : 20 minutes
Rest : 6 a.m.
For about fifteen bites
STEP 1: INGREDIENTS
For the crust:
- 120 g unpeeled almonds
- 40 g of shelled hemp seeds
- 2 tbsp. raw cocoa powder
- 35 g of raw cocoa butter
- 1 tbsp coconut syrup
- 1 pinch of sea salt
For the ganache:
- 80 g cashew nuts, soaked for 4 hours
- 20 g lemon juice + 1 tsp zest
- 30 g coconut nectar
- 3 level teaspoons of organic & raw spirulina
- 60 g coconut oil (or Sol Semilla cocoa butter), melted
- Option: raw cacao nibs
STEP 2: RECIPE
Prepare the crust: grind the almonds and hemp seeds into powder, mix with the salt and raw cocoa.
Melt the raw cocoa butter and add to the previous mixture with the coconut syrup, mix or stir vigorously to obtain a ball of dough.
Spread with the palm of your hand, pressing down well, in the bottom of a square mold about 15 cm on each side lined with baking paper. Reserve in the refrigerator.
For the ganache, rinse the cashew nuts well, then place them in the blender bowl with 60 g of fresh water, the lemon juice and zest, the coconut nectar and the spirulina . Blend for a long time, scraping the sides from time to time, until you obtain a very smooth cream.
Add the coconut oil and mix again to incorporate well. Pour over the crust, sprinkle if desired with raw cocoa nibs and put back in the refrigerator for at least 6 hours.
Cut into squares and store in an airtight container in the refrigerator for up to one week.
