Raw Food Recipe: Chocolate Lucuma Ganache Rose Buds

Chocolate Lucuma Ganache Rose Buds

by Raw Chef Priscillia Soligo of Rawthentic Food

(Makes aprox. 50 small rosebuds)

Ingredients:

• ¾ Cup raw cacao powder
• 2/3 Cup Cacao butter (melted measurement)
• 1 Cup + 2 Tbsp macadamia nut ‘cream’ (**please see recipe below)
• ½ Cup Coconut nectar (or agave)
• 1 tsp Ground powdered vanilla
• 3 Tbsp Lucuma Powder (variation: Maca powder)
• 1/8 tsp Celtic, or Pink Himalayan salt

Optional: Add a few drops of pure rose essence (alcohol free)

**Macadamia nut ‘cream’

Ingredients:

• 1½ Cups Macadamia nuts (pre-soaked for 2 hours)
• 1 ¼ Cups Filtered water

Method for nut milk ‘cream’:

Blend ingredients in a high-speed blender and then strain through a nut milk bag.  Use as per the recipe method below.

Method for chocolates:

1. In a high speed blender blend the cacao powder, macadamia nut ‘cream,’ coconut nectar, vanilla powder, lucuma powder and salt until well incorporated.
2. Add melted cacao butter slowly (while blender is still running) and rose essence drops.  Be sure to not over do the rose essence, as this can easily be done with this particular essence.  Start with just a few drops and add only if necessary (depending on essence potency) and adjust to taste.  Always best to start with less.
3. Pour chocolate mixture into small chocolate moulds (rosebuds, cups, stars, or whatever you desire).  The softer and more flexible the moulds the easier it will be to pop them out.  I prefer to use silicone moulds such as silikomart.  Be sure to grab a spatula and enjoy any left over decadent raw chocolate mixture in the blender ~ my favourite part!
4. Place into the freezer over night.  When chocolates are ready pop them out of their moulds and eat your super silky smooth ganache chocolates!
5. Keep them in the freezer to store and allow to set up at room temperature for a couple of minutes before serving.  Best served chilled straight from the freezer.