This recipe is from https://rawfoodmagazine.com/hazelnut-silk-petit-four/
- 4 cup Pyrex measuring cup
- Small pot (Pyrex fits into it easily)
- Calibrated thermometer
- 2 square silicon ice cup trays, 15 cube capacity each (we used mini muffin tins for most of them and the silicon tray for 6)
- First prep: 1/3 cup fresh organic mint, chiffonade (lay the leaves the same direction stacked on top of each other, tightly roll up into a lengthwise tube, small slice the roll width wise to make fine ribbons)
- Make a double boiler with a small pot and a 4 cup Pyrex measuring cup. Place the Pyrex cup in the pot and carefully fill the pot with warm water to cover the outside of the Pyrex half way up the sides. Be sure not to get water into the Pyrex. Place on your stove top and turn on medium.
- Using a calibrated thermometer, heat the water to 110 degrees F, reduce the heat to simmer.
- In your food processor, puree your raspberries until smooth.
- Place on a solid tray of your dehydrator and dehydrate for 1 hour.
- While the puree is dehydrating, place your coconut oil in the Pyrex and warm until completely melted, add in the fine chopped mint and stir well. Allow to rest for 5 minutes.
- Now whisk in the maple syrup and agave syrup until smooth.
- Now add in the cacao powder and whisk until smooth, this is your chocolate base.
- Place your silicon trays on a flat surface.
- Whisk your chocolate mix again. Place in the bottom of each cube 2 tsp of the chocolate base, tap the bottom outside of the tray to release any air bubbles.
- Place in your freezer on a flat surface for 30 minutes.
- Remove the Pyrex from the double boiler, wash and dry.
- Return the Pyrex to the double boiler. Now place the hazelnut spread into the cleaned Pyrex and warm it until it is smooth and creamy.
- Slowly add the ground coconut and blend well; this is your spread mix.
- Remove the silicon trays from the freezer and place on a flat surface.
- Place 1 tsp of the spread mix on top of the chocolate base.
- Gently pack the spread mix to the corners and in an even layer. Return the silicon trays to the freezer on a flat surface for 30 minutes.
- Remove your processed raspberry puree from the dehydrator into a clean bowl.
- Remove your silicon trays from the freezer and place on a flat surface. Place 3/4 teaspoon of the raspberry puree in each cube, this will fill the cube almost to the top of the form. Gently tap the outside of the tray to release any air bubbles.
- Top each evenly with a small pinch of pink salt.
- Return the silicon trays to the freezer and freeze for 2 hours.
- Gently remove the frozen confection from the trays and place on a flat tray raspberry side up.
- Cover and freeze overnight (8 to 10 hours).
- When you are ready to serve: remove the confections from the freezer, place on your display dish or serving dishes and evenly garnish with the chiffonade mint as shown in the picture above.
- Allow to defrost for 5 minutes and serve. BON APPETIT!
* Raw vegan Nutella from http://www.food.com/recipe/raw-vegan-nutella-501828
1 cup raw hazelnuts
2 tsp vanilla extract
3 TBS raw cacao
4 TBS maple syrup (we used 6 pitted medjool dates)
1/4 tsp salt (we reduced the salt to an 1/8 tsp)
1 TBS coconut oil (we used cacao butter)
1/2 cup almond milk
blend nuts until forming a paste. Add cacao butter and continue blending until it stats to getting smooth. Add remaining ingredients and blend until creamy and spreadable.