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Hemp & chocolate vegetable dessert cream
Recipe by Marie Rousset, communications manager at Sol Semilla, plant-based cuisine chef. Rest : 1 hour Preparation : 20 minutes For about 2 glasses STEP 1: INGREDIENTS 70 g of 72% chocolate discs (in the bulk section of organic stores) 90 g coconut milk/cream 6 g of psyllium + 40 g of water 90 g hulled hemp seeds & 10g of almond powder 3 to 4 pitted dates 2 drops vanilla extract 3 tbsp. of Andean cocoa powder 1 tsp. of raw cacao nibs Option: pomegranates, grated coconut, hazelnuts (whole or crushed) raw or roasted STEP 2: RECIPE Soak the hemp seeds , almond powder and dates in a large bowl of water for at least 1 hour, filter using a chinois (fine mesh strainer) Soak the psyllium in water in a cup, set aside. Melt the chocolate discs with the coconut milk in a bain-marie, turn off the heat and add the vanilla extract, mix well. Pour the swollen psyllium, melted chocolate, hemp and rehydrated dates into a blender and mix vigorously until smooth. You can add raw cacao nibs also. Pour into glasses or small bowls, add the toppings of your choice, here pomegranate, hemp... Have fun changing the toppings as you wish: raw cocoa nibs , shredded coconut, peanuts, walnuts, berries of your choice!
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Mini Bounty low GI with raw chocolate & yacon
Recipe by @Marie_Shaktini , quality, communication & culinary development manager @Sol Semilla. Preparation : 20 min. Preparation : 1h to 1h30 min. For a dozen mini bounty: STEP 1: INGREDIENTS Raw Chocolate Topping 3 tbsp. of yacon syrup 1 tbsp coconut oil 90 g of raw cocoa paste Coconut base 6 to 7 tbsp grated coconut 3 tbsp coconut milk 1/2 banana 1 tbsp. white almond puree 3 tbsp. of yacon syrup 1 tbsp coconut oil 1 tbsp of yacon powder 3 drops vanilla extract (alcohol-free) Optional : 1 tbsp of lucuma or 1 tsp of carob , toppings: grated coconut, raw cacao nibs STEP 2: RECIPE Mix the grated coconut, coconut milk, almond puree, 1 tbsp coconut oil, 3 tbsp yacon syrup , banana, carob and yacon powder . Spread the dough to about 3 cm high on a baking sheet using a square stainless steel mold without a bottom or form a rectangle/square by hand (it holds quite well) and place in the fridge for at least 30 min. or 15 min. in the freezer until the square sets. Meanwhile, in a bain-marie, melt the raw cocoa paste with 1 tbsp of coconut oil, once melted, mix 3 tbsp of yacon syrup . Take out the square or rectangle, cut out squares of approximately 4x4cm Place them on a rack (remember to do this over a container or baking sheet to collect any chocolate that has leaked) Pour the chocolate over the squares, wait 10 minutes before placing back in the fridge for 1 hour.
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Raw Cacao Porridge
Recipe by Marie Rousset , communications manager at Sol Semilla. Preparation : 15 min. Cooking : 20 min For 4 people. STEP 1: INGREDIENTS 40g of already cooked and peeled chestnuts in a saucepan 10cl of water or coconut milk 10g of oat or rice flakes add cinnamon to taste 1 case of organic raw cocoa powder 1 tsp of organic maca powder or 20g Raw Cacao Muesli STEP 2: RECIPE Cook the chestnuts in boiling water if they have not already been cooked and peeled in a saucepan, mash them with a fork or mix them in a blender. In a saucepan, pour the chestnuts, add the water or coconut milk over low heat. Add sprouted oat or buckwheat flakes, cinnamon to taste. Mix, after 5 minutes, turn off the heat, add the organic raw cocoa powder , there organic maca powder or directly 20g of the Raw Cacao Muesli Place in a nice bowl, pour the fillet of yacon syrup , the toppings of your choice. Decorate with our clever blend of oilseeds, chia, raw cacao & aguaymanto berries named Super Exotic Topping , ideal for completing your smoothie bowls, porridge, compote, yogurt or savory dishes (salads, vegetables, etc.)
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Raw Cacao & Spirulina Squares
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.
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Raw chocolate coulis with yacon syrup
Recipe by Marie Rousset Communication manager Sol Semilla, Plant-based cuisine chef Preparation: 3 min. For 1 cup 30 ml (about 3 tbsp) of yacon syrup 20 ml (about 2 tbsp) of raw cocoa powder 20 ml of water (about 2 tbsp.) 1 pinch of salt Option : for a creamier sauce, add 1 to 2 tbsp of hazelnut or white almond puree Simply energetically mix the ingredients below…. The coulis goes perfectly with our toast, our brioches, our desserts, our yogurts and compotes.
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Raw chocolates with yacon syrup
Raw hazelnut chocolates, raw cacao nibs & yacon syrup Recipe by Marie Rousset , communications manager at Sol Semilla, plant-based cuisine chef. Rest : 2 hours For approximately 15 raw chocolates or 2 bars/plates STEP 1: INGREDIENTS 250 g of Raw cocoa paste (1 bag) 25g of raw cocoa butter 5 tbsp. Yacon Syrup , sugar or coconut syrup (taste and add more sugar if desired) 1 handful of Raw Cacao Nibs Hazelnuts (whole or crushed) raw or roasted STEP 2: RECIPE Melt in a bain-marie the dough and the butter Once the mixture is smooth, add the yacon syrup (this syrup has a GI of 40/100) and hazelnuts (add dried berries like aguyamanto berries) For example). Mix well quickly so that the latter are well covered and add the raw cocoa nibs . Pour onto a plate or into your molds and leave to set at room temperature then for a few minutes (1 to 2 hours) at the bottom of the fridge. Have fun modifying the recipe as you wish, grated coconut, peanuts, walnuts, berries of your choice!
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Chocolate cream & supertopping "Exotic"
Chocolate cream & supertopping Recipe by Morgane, The Love Stew , Vegan Chef. Preparation : 10 min. For about 6 verrines STEP 1: INGREDIENTS 1 block of silken tofu 100g of chocolate 1 tbsp of Sol Semilla raw cocoa powder 1 good pinch of tonka bean or vanilla powder vanilla plant-based yogurt Super topping “Exotic” Sol Semilla (aguaymanto, raw cocoa nibs, sprouted sunflower seeds, chia seeds) STEP 2: RECIPE Melt the chocolate in a bain-marie with the tonka bean. Place the silken tofu in a blender and add the raw cocoa powder as well as the melted chocolate then mix. Adjust with cocoa/sugar (with coconut syrup or yacon syrup with a low glycemic index for example according to your tastes. Pour the mixture into pretty ramekins or glasses. Top the cream with a tablespoon of vanilla plant-based yogurt (mixed with lucuma is even better) then sprinkle with the mixture Super topping “Exotic” composed of raw cocoa which will bring intensity, chia seeds which bring their share of omega 3 and agaymanto whose tangy taste marries wonderfully with cocoa Let cool in the refrigerator for at least an hour before serving. Find more delicious plant-based recipes with superfoods @solsemillasuperaliments on the account of Morgane from @latambouilledamour
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Creamy Vegan Raw Cacao Bars
Raw Chocolate Vegan Bars Recipe by Clémence Catz , culinary author and photographer. Preparation : 20 min. Rest : 4 hours 6 to 8 servings STEP 1: INGREDIENTS For the crust 80 g shelled hazelnuts 60 g tigernut flour 30 g of raw cocoa butter (or coconut oil) , melted 1.5 tbsp maple syrup or yacon syrup (low GI) 1 pinch of sea salt Optional: 1 heaped tbsp of Sol Semilla Raw Cacao Nibs For the ganache 180 g liquid vegetable cream A sachet (120 g) of raw cocoa paste Soil Seed 40 g hazelnut puree 50 g maple syrup or yacon syrup (low IG) 1 small teaspoon of spices of your choice (cinnamon, ginger, vanilla, tonka, etc.) 1 nice pinch of fleur de sel STEP 2: RECIPE Prepare the ganache Grate the dough into very fine shavings and place it in a deep dish. Boil the cream, pour over the dough, covering it well, wait 2 minutes and mix vigorously with the hazelnut puree, syrup, spices and salt. Pour onto the tart base and leave to set for at least 4 hours in the refrigerator. For the crust Grind the hazelnuts into a coarse powder, then add the flour. Pour the raw cocoa butter melted maple syrup and salt, mix well to obtain a smooth paste. Add the raw cacao nibs if desired. Pour into a pie dish about 20 cm in diameter, or a square dish about 15 cm on each side, lined with baking paper and press down well with the palm of your hand. Reserve in the refrigerator. Unmold and cut into bars or slices, consume within 48 hours.
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