Cherry chocolate mousse cake (grain free)

December 30, 2023 / Lyn Jones / 0 Comments

This gorgeous cherry chocolate mousse cake is the perfect celebration cake for Christmas or a Summer birthday. It’s silky smooth, creamy, rich, fruity, no bake with a nutty base. Decadent & easy, it requires no oven . A dark choc ganache tart transformed into a fluffy, cheesecake like cake!


Ingredients

  • For the base

  • springform cake tin and a food processor
    100g     ( 3/4 cups) pecans
    pinch salt
  • 25g (scant 1/4 cup) coconut flour
  • 10g (1.5 Tbsp) coconut sugar
  • 15g (2 Tbsp)  raw cacao powder
  • 30g (1 .5 Tbsp) Westgold grass-fed salted butter

  • Cherry jam filling (can be swapped for 125g (1/2 cup) store bought cherry jam)

  • 2 cups fresh cherries, de-stemmed, halved and pitted
  • 2 Tbsp chia seeds
  • 1 Tbsp coconut sugar

    125g good quality cherry jam

  • Chocolate mousse filling

  • 140g (1 cup) raw cashews, soaked 4 hours in water
  • Labneh or 3/4 cup store bought cream cheese (try creme fraiche or ?  instead)
  • 1/2 cup milk of choice
  • 90g (3/4 cup) raw cacao powder
  • 110g (1/2 cup) coconut sugar
  • 100g (5 Tbsp) Westgold grass-fed salted butter (instead of cream)
  • 180g 70% dark chocolate, chopped

Instructions

  1. Grease and line a 7 inch round cake tin. You want to choose one that is springform, or has a removable base. You will need to start 4 hours before hand, soaking your cashews.
  2. Make the cherry jam. Add cherries and a splash of water to a small saucpan. Cook over low-medium heat for around 5 minutes, or until they soften and release their juices. Turn off heat. Mash with a fork, then add chia seeds and sugar. Mix well, then set aside to thicken and cool.
  3. Make the base. Add pecans, salt, coconut flour, sugar and cacao to a food processor. Blend until fine. Melt butter (stovetop method or in a microwave), then add to the food processor and pulse until a moist crumble forms. Transfer to lined tin and use a spoon to spread and press down, forming an even base.
  4. Once cherry jam has reached room temperature, add cooled, thickened cherry jam to the base and spread over the base, leaving a 2 cm gap around the outer edges (eg, don’t push jam all the way to the edges). Place in the fridge while you prepare the filling.
  5. Make the chocolate filling. Drain cashews and add to a blender with labneh (or cream cheese), milk, cacao powder and coconut sugar. blend on high for 1 minute, or until silky smooth. Transfer to a mixing bowl. Tip- use a rubber spatula to really scrape everything from the blender into the bowl.
  6. Place butter and chopped chocolate in a heat proof bowl. Heat 2cm water in a small saucepan, to the boil. Reduce heat, then sit bowl on top of the saucepan (so it sits on the rim). Gently melt, mixing occasionally. Once completely liquid remove from the heat and pour into the cashew chocolate bowl. Use a spatula to fold together until uniform.
  7. Remove base from the fridge. Pour chocolate filling gently on top, then use a clean spoon to even out. Return to the fridge for 4+ hours, or overnight.
  8. To serve, use a hot, sharp knife to cut into slices. Allow to warm to room  temperature then serve along side fresh cream and lots of cherries.

    (from https://panaceaspantryblog.com/cherry-chocolate-mousse-cake-grain-free/#tasty-recipes-3345-jump-target)

Roasted Eggplant Wedges with Herbed Pistachio Millet

October 16, 2021 / Lyn Jones / 0 Comments

Serves: 4-6

INGREDIENTS
for the quick pickled red onion
  • half of a red onion – thinly sliced
  • apple cider vinegar
  • 1 tsp coconut sugar (optional)
for the herbed pistachio millet
  • 1 cup millet – soaked in purified water w/ a splash of apple cider vinegar
  • 1 Tab neutral coconut oil or ghee
  • 1 tsp cumin seeds
  • 1½ tsp turmeric – fresh or ground??
  • sea salt – to taste
  • 1 cup mixed chopped herbs like dill, parsley, cilantro, basil, mint
  • ⅓ cup pistachios – chopped (or try peanuts)
for the eggplant wedges
  • 2 medium eggplants – sliced into wedges
  • 1 Tab coconut oil
  • sea salt
  • freshly ground black pepper
  • za’atar – or use ground thyme
for the tahini sauce
  • ¼ cup tahini
  • 1 tsp maple syrup or honey
  • ½ teaspoon sriracha or Tabasco (optional)
  • pinch of sea salt
  • freshly squeezed juice of 1 lemon
  • ¼ cup purified water

    to make the quick pickled red onion

    1. Place the sliced onion in a small bowl and generously drizzle it with apple cider vinegar. Add the coconut sugar, if using, and toss to coat. Let marinate while cooking the millet and roasting the eggplants.

    to make the herbed pistachio millet

    1. Drain the millet and thoroughly rinse it in a strainer.
    2. Warm the oil over medium heat in a medium pot, add cumin seeds and toast for 1-2 minutes, until fragrant. Add turmeric and stir it around for a minute. Add the millet and toast, stirring, for a few minutes.
    3. Add 2 cups of purified water and salt. Increase the heat to a medium high and bring to a boil. Lower the heat and simmer the millet for 15-20 minutes, covered, but stirring occasionally. Let the millet cool a bit and stir in the herbs and pistachios.

    to roast the eggplant wedges

    1. Preheat oven to 200° C. Prepare a parchment paper-covered baking sheet.
    2. Place the eggplant on a the baking sheet. Drizzle with the coconut oil, sprinkle with salt and pepper and mix to coat.
    3. Roast for 20 minutes, then flip the wedges and roast for another 15 minutes until soft and golden on both sides. Let cool a bit and sprinkle with za’atar when serving.

    to make the tahini sauce

    1. Combine the tahini, maple syrup, sriracha (if using), salt and lemon juice in a small bowl, mix until smooth. Add water gradually, while mixing, until you achieve a smooth sauce consistency.
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