Chocolate Garden
Garnished with edible flowers: these simple and delicious chocolate squares of goodness make for a very more-ish anytime snack.
Makes 10 – 12 squares
INGREDIENTS: Cookie Layer- 2 cups of soaked dates
- 1/2 cup raw mixed nuts (pistachios, macadamia, hazelnuts, almonds – anything you can find in your pantry)
- 1/2 cup raw cacao powder
- 1 tsp cinnamon
- 200g raw cacao paste or dark chocolate (70% or 80%)
- 1 tbsp honey
- Pinch of sea salt
- 1 tbsp tahini
- Optional: edible flowers for garnishing. These include: citrus blossom, nasturtium, clover, hibiscus, daisies, honeysuckle and roses.
- Preheat your oven to 180C and toast the nuts for 5 minutes
- In a food processor: blend all the ‘Cookie Layer’ ingredients until it forms a dough.
- Take a tray lined with baking paper and press the dough evenly into the tray. Place in the refrigerator to set for 30 minutes.
- Prepare a double boiler by filling a saucepan with a few inches of water then place a heatproof bowl on top. Heat the water to a simmer.
- In the heatproof bowl: add all the ‘Chocolate Layer’ ingredients and stir until the chocolate is fully melted.
- Take the tray with the ‘Cookie Layer’ out of the refrigerator and pour the melted chocolate mixture on top of the dough. Use a spatula to spread it evenly.
- Garnish with edible flowers if desired.
- Place the tray back in the refrigerator to set until the chocolate is hard.
- Once the chocolate is hard, remove the tray from the refrigerator and slice the chocolate squares into desired sizes.