Caramelised Roasted Nuts in Chocolate Ginger Cups
Food for me is often like art – a balance of sensory elements and a whole-body experience. The sharp, warming ginger notes combined with the visual toppings and multiple flavour and texture sensations mean that these cups are often requested and always loved.
Set roughly 20 paper patty pans on a baking tray.
Place a frying pan over medium heat, and toast the nuts, pepitas, goji berries and coconut lastly, stirring constantly.
Do each separately as they toast at different rates. Set aside together in a bowl to cool.
In double boiler, melt cacao butter and coconut oil over low heat (or in a TM heat 50, speed 2, 5 minutes). TM is Thermomix.
Add the cacao powder, maple syrup, ginger oil, vanilla paste and salt and mix well. Spoon a tablespoon of this mixture into each patty pan.
When the frying pan is cooler, place over low heat and put the nut filling mixture back in the pan and add the honey.
Stir, allowing it to bubble into a toffee. Place a spoonful of nut mix on top of each chocolate cup and refrigerate for one hour.
NOTES - If you have extra of the chocolate mixture you can drizzle over top of the nuts before refrigerating.
- 1 cup (120g) cacao butter
- 1/3 cup (60g) coconut oil
- 1 cup (100g) organic cacao powder
- 1/4 cup (70g) of maple syrup
- 1 tsp vanilla paste
- 6 drops food-grade ginger essential oil www.shantistar.com
- Pinch of pink salt
- 1 cup (130g) pistachio nuts
- 1 cup (130g) activated almonds
- 1 cup (130g) pepitas
- 1/2 cup (60g) goji berries
- 1/2 cup (30g) shredded coconut
- 1/2 cup (150g) honey
dōTERRA food grade essential oils - www.shantistar.com
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