Chocolate Recipes
Ingredients
- 40g(11⁄2 oz) pumpkin seeds
- 40g(11⁄2 oz) sunflower seeds
- filling
- 4 tbsp raw cacao
- 1 tbsp maple syrup (optional)
- sea salt flakes, to top
Preparation
Toast all the seeds lightly in a dry frying pan until they start to pop, this should only take a few minutes. Soak the dates for the filling in a bowl of warm water for 10 minutes. Set both aside
Blend all the base ingredients together in a food processor or blender, with the exception of the seeds, until crumbly. Add the seeds at the last moment and blitz for a minute until combined. You ideally still want the seeds whole and crunchy, however this is completely up to you. Blend for longer if you like smaller chunks
Firmly press the seedy, chocolate mix into a 20 cm (8 in) round tart tin that has been base-lined with baking paper. Create a slightly thicker crust that climbs a little way up the side of the tin, making sure that the dough is tightly packed down. Transfer to the freezer to set for at least 30 minutes
Drain the dates and keep the soaking water. Just before the base has set, place all the filling ingredients in the food processor or blender along with 4 tablespoons of the date soaking water and blend on a high speed for a good few minutes until completely smooth and free from any lumps. The mix should be thick and creamy
Spread the filling in the set tart case, ensuring it is level. Sprinkle a touch of sea salt on top and transfer to the fridge to set for a further hour. Feel free to get fancy with your toppings such as drizzled melted chocolate, fresh fruit or edible flowers