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Christmas Cacao and Walnut Loaf (Vegan)

Cacao and Walnut Loaf
Cacao and Walnut Loaf
Cacao and Walnut Loaf

Christmas Cacao and Walnut Loaf (Vegan):  Another incredible recipe for your Tribal Moon Ceremonial Grade Cacao. This is a great one for the Christmas season, one that the entire family will surely love, kids and grandma and Santa included! A bit of a new spin on this classic, delicious, vegan Cacao and Walnut Loaf recipe.

And feel free to check out all our new recipes now up at tribalmooncacao.com, plenty that are perfect for this Christmas season 😉

Ingredients

LOAF:

  • 4 cups whole meal spelt flour
  • 5 TBSP grapeseed oil
  • 300ml water
  • ⅓ cup coconut sugar
  • zest and juice of ½ lemon
  • zest and juice of ½ orange
  • 1¼ tsp active dry yeast
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ tsp vanilla extract

CACAO WALNUT FILLING:

  • 1½ cup walnuts
  • ⅓ cup coconut sugar
  • 120g Tribal Moon Ceremonial Grade Cacao
  • A drop of rum essence
  • 1 tsp baking powder
  • 1 TBSP whole meal spelt flour
  • ½ cup water

Direction:

  1. Sift your spelt flour into a large bowl to get rid of any of the granular parts.
  2. Add all other loaf ingredients and mix together with a wooden spoon until the mixture comes into a wet dough.
  3. Leave to rise covered for about 2 hours until the mixture has doubled in size.
  4. After it has risen, the dough should be elastic but if it is still too wet, keep adding flour until you get a consistency that is easy to knead.
  5. Knead for about 10 minutes on a floured surface.
  6. Roll out into a rectangle with a rolling pin no longer than the size of the loaf tin you are going to use and about 1 – 1.5 cm thick.
  7. For the walnut, add all the filling ingredients into a food processor. Add your water slowly until a paste consistency is formed. You may not need all the water.
  8. Once your walnut paste has formed, spread out evenly on your dough with a spatula or butter knife leaving a little space around the margins
  9. Carefully roll the dough into a cylinder shape and transfer it into a lightly greased or lined loaf tin. You may need to squeeze it in slightly.
  10. Bake for about 40 – 45 minutes about 170C or until a toothpick comes out clean. Baking times will vary depending on your oven so keep an eye on your loaf.
  11. Allow cooling slightly before serving. Works really as a breakfast slice as well.

IMPORTANT CACAO PREPARATION NOTES:

Depending on what type of recipe you are creating, we always try and prepare cacao in the easiest possible way with the greatest amount of care. So here are a few helpful hints on how to do that.

1.)If you need the cacao in more of a powder-type form for your recipe, just blitz larger chunks of Tribal Moon Cacao in a Nutri-Bullet, Thermomix, or Food Processor for 10 seconds. Then it is all ready to go without needing to chop or grate it. Easy 🙂

2.)If you need to turn your cacao into more of a liquid type of consistency, simply pour boiling water into a pot with the cacao and stir over heat until it melts. NEVER LEAVE THE CACAO as it begins to get hot. If it starts to steam, that is as hot as you want to get. Try to NEVER RAISE the temperature of the cacao above 87 Degrees Celsius as it will lose some of its medicinal qualities.

Have fun 🙂