Sweet Coconut Diaries

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  • Aneta SweetCoconutDiaries

Raw Chestnut and Cacao Cups


For some reason I have always loved chestnuts - from the beautiful colours, mysterious spiky skins and the limitless creatures I could build out of them when I was little to the superstitious good luck qualities into adulthood and fond memories of my dad telling me stories of the best edible chestnuts from the Pigalle area in Paris ; funnily enough I actually never tried chestnuts on my few visits to Paris but I'm planning to change that next time. It has only been few years that I have started using chestnuts in the kitchen and I still can't get over the fact I have waited so long to do so. They are simply amazing : in nutrients, in texture but mostly in flavour! The recipe I have developed a while back for this vegan chestnut ganache is really the best way to show you how to use them in sweet raw recipes without loosing all the beautiful qualities. Read on and give it a try and you won't regret it!



Yield : 6 cups

Prep time: 30min

Cook time: 0min - 1h chilling time

Author: Aneta

Sweet Coconut Diaries


Base:


Ingredients:

♡ 1 cup hazelnuts

♡ 1/3 cup coconut flour

♡ 1/4 cup melted coconut oil

♡ 1/3 cup honey or agave syrup


Filling:


Ingredients:

♡ 2 cups dry cashews

♡ 1/2 cup honey or agave syrup

♡ fine zest of 1 orange

♡ 200g creamed coconut

♡ 4 tbsp raw cacao powder

♡ 200g chestnut puree

♡ pinch of salt

♡ 4 tbsp canned coconut milk

♡ 3/4 tsp angostura bitter




Method:


For the base pulse dry ingredients in a food processor till they form fine flour and mix in the liquid ingredient. You should achieve a sticky dough. Using silicone cup moulds fill the cups with the dough shaping them into little cups (with a deep dent in the middle for the ganache), press the dough into the moulds with your hands till they keeping shape and refrigerate till you prepare the filling.


For the ganache pulse the hazelnuts into fine flour and add the remaining ingredients to the food processor and blend till velvety smooth and creamy.


Transfer the ganache into piping bag and swirl over the chilled bases. Chill for another hour in the fridge and enjoy !


Happy unbaking,

Aneta