Raw cocoa & spirulina squares

STEP 1 : INGREDIENTS

Products in orange are available in our e-shop Sol Semilla through the « Related Products » section at the bottom of the page.

For the crust :

• 120 g of almonds d’amandes non mondées
• 40 g of hemp seeds
• 2 tbsp of raw cocoa powder
• 35 g of raw cocoa butter
• 1 tbsp of coconut syrup
• 1 pinch of sea salt

For the ganache :

• 80 g of cashew (soaked for 4 hours)
• 20 g of lemon juice + 1 teaspoon of zests
• 30 g of coconut syrup
• 3 tsp. of raw spirulina
• 60 g pf melted coconut oil (or cocoa butter)
• Option: raw cocoa nibs

STEP 2 : RECIPE

Prepare the crust : Blend almonds and hemps seeds until you get a powder, mix it with salt and raw cocoa powder.

Malt the raw cocoa butter and add to the previous mix with coconut sugar, mix again or stir vigourously to obtain a paste.

Spread with palm in a square molds of 15cm covered with baking paper. Kepp it in the fridge.

For the ganache, rinse well the cashews, then put themin the blender with 60g of fresh water, emon juice & zests, coconut syrup and spirulina. Mix for 1 minute, scraping the sides time to time until you get a smooth green texture..

Add coconut oil and mix again. Pour over the crust and sprinle some raw cocoa nibs and place it in the fridge for at least 6 hours.

Cut into square, you can keep them in a tupperware box (well closed) up to one week.