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Tribal Moon Cacao and Coffee Cake

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Looking for a comforting and heart-warming treat? These Cinnamon Cremè Chocolate Hearts are perfect for a late afternoon snack or dinner dessert. Taken from Iselin Amanda Støylen’s, The Art of Chocolate Cookbook, satisfy your sweet tooth with this vegan recipe. Get a copy of her cookbook by clicking the link or visiting her website.

Ingredients

For Cremè

  • 1 cup cashews, soaked for 2-4 hours
  • 1 cup coconut cream
  • 1/4 cup maple syrup
  • 1/2 tsp vanilla bean powder
  • 1 tsp cinnamon
  • Pinch of sea salt

For Chocolate Heart

  • 80 grams Tribal Moon Ceremonial Grade Cacao
  • 2 tbsp maple syrup
  • 2 tbsp coconut oil
  • Pinch of sea salt

Direction:

  1. Chop cacao into smaller pieces and place it in a small glass bowl. Using a double boiler, melt Tribal Moon ceremonial cacao on low heat. Stir now and then until all the cacao is melted.  Add maple syrup, coconut oil, and salt into cacao and stir well.
  2. Add 1 tbsp melted chocolate into each of the moulds you are using (these should be small, bite-sized moulds). Spread the chocolate evenly around the moulds, making sure you cover the sides. Place in the freezer to set.
  3. Add all ingredients for the cream filling to a high-speed blender and blend until smooth. Add water if needed.
  4. Fill each mold 3/4 full with the cinnamon cream. Place in the freezer until solid.
  5. Add a final layer of melted chocolate on top, then place the chocolates back in the freezer or fridge to set. Enjoy!

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.

  • 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. 😊
  • 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
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