Berry Ginger Halvah
Ingredients:
1 16oz. jar of organic alive Tahini (Living Tree Community Foods)
¼ cup organic melted coconut oil
¼ cup organic honey
1 cup raw hazelnuts (meal)
¾ cup organic unsweetened coconut flakes
¼ tsp. organic lucuma powder
¼ tsp. organic mesquite powder
¼ tsp. Himalayan pink salt
1 bag organic freeze dried raspberries (set aside for garnish)
Directions:
Place the hazelnuts into a large Cuisinart and pulse them into meal. Add the tahini, honey, coconut flakes, lucuma, mesquite powder, and salt to the hazelnut meal. Mix until evenly distributed. Use a spatula while mixing to scrape down the sides until all of the ingredients are evenly mixed together. Remove the mix from the Cuisinart and place it into a large mixing bowl. Set aside.
Cranberry Ginger Paste
Note: Soak the cranberries in the filtered water for 20 minutes prior to use.
Ingredients:
1 8oz. bag of dried cranberries
1 cup filtered water
¼ cup organic melted coconut oil
½ cup organic maple syrup
1 tbsp. fresh organic ginger (microplane grater)
¼ tsp. Himalayan pink salt
Directions:
Place the cranberries, water, maple syrup, ginger, salt, and coconut oil into a Vitamix. Blend until creamy smooth. Use a tamper while blending and test with your fingers to make sure the mixture is not gritty. Using a rubber spatula, remove the mix from the Vitamix and add it to the tahini mix in the mixing bowl. Mix it by hand with a spoon until evenly distributed and pink in color. Take a rectangular tart pan with a removable bottom and coat the inside with coconut oil. Pour the batter into the pan. Use a food press to make sure it is even and flat in the pan. Take a Wilton decorating triangle and start at one end of the pan. Press it down and drag it over the whole top to the other end of the pan. This creates decorative grooves along the top. Cover it and place it in the freezer. Let it set in the freezer for 8 hours while preparing the rest of the recipe. Note: Since this halvah softens too much at room temperature, it must be frozen at all times.
Chocolate Ganache Ingredients:
1 cup organic raw cacao powder
¾ cup organic maple syrup
½ cup organic melted coconut oil
¼ tsp. pink Himalayan sea salt
Directions:
Place the cacao powder, maple syrup, salt, black cherry extract into a Vitamix and blend until creamy smooth. Scrape down the sides with a spatula while blending. Add the melted coconut oil with the Vitamix on low. Use the tamper to help mix it in evenly. Place it into an airtight container in the refrigerator overnight.
Cranberry Fruit Roll Ingredients:
1 8 oz. bag of dehydrated cranberries (Trader Joe’s)
1 cup filtered water
¼ tsp. pink Himalayan salt
¼ cup organic maple syrup
Directions:
Soak the cranberry in the filtered water for 30 minutes. Pour the cranberries with the water, salt, and maple syrup into a Vitamix. Turn the setting to high and blend until creamy smooth. Use the tamper to make sure everything is blended together. Take a dehydrator tray with a teflex sheet. Pour the batter onto the tray and even it out with a spatula. Place into the dehydrator at 115 degrees for 8 hours.
Chocolate Artsy Shapes
Supplies:
Parchment paper
Squeeze bottle
Chopping block
Ingredients:
2 cups organic raw cacao butter
1/3 cup organic raw cashews
2 tbsp. organic sun warrior protein powder
¼ tsp. pink Himalayan salt
½ cup xylitol powder
¾ cup organic cacao powder
¼ tsp. vanilla powder
Squeeze bottle
Note: Make sure all equipment is completely dry because any water or moisture will ruin the chocolate.
This chocolate is not tempered. It will get soft if the temperature is above 70 degrees or if it sits out for too long.
Directions:
Take the cacao butter and shave it into slivers with a knife. Chop the cashews into small pieces in a Cuisinart. Take the xylitol and place it into a dry grain blender on the Vitamix. Turn the xylitol into a fine powder. Clear a shelf in the refrigerator to place the chocolates. Take a chopping block and place the parchment paper on it. Place all of the ingredients into a Vitamix. Blend until melted and sticky thick. Use the tamper and constantly hand mix while the vitamix is running, otherwise, the Vitamix will overheat. Scrape down the sides and the tamper. Continue blending until it turns into chocolate syrup. Use a spatula to fill the squeeze bottle with chocolate syrup. Keep your finger on the tip of the squirt bottle so that the chocolate does not run everywhere. Place the parchment paper on a chopping block randomly design the center of the paper with swirls. Make sure the swirls are all joined together so that pieces don’t fall off. Slide the parchment paper off the chopping block into the refrigerator. For 20 minutes.
Assembly:
Remove the ganache from the refrigerator and let it sit on the counter for 30 minutes.
Remove the raspberry roll from the dehydrator. Take half of the sheet and tear it into small various sized pieces. Pinch the bottom of each piece together with your fingers and fan out the top. Each little fan will be different. Take the freeze dried raspberries and turn them into powder by crushing them with a spoon. Remove the halvah from the freezer, take a chef knife and loosen the halvah gently from a corner of the pan. Remove the outer portion of the pan. Take a cake lifter and gently place it between the halvah and the bottom of the pan. Remove the bottom and place it on a chopping block and cut the halvah into even squares with a butcher knife. Make sure the squares are uniform in size.
Leave the halvah squares on the chopping block. Separate them out with a spatula and not your hands. The warmth of your hands will make the halvah too soft so try not to touch it. Take some raspberry powder on your fingers and baste the sides of the halvah with the powder. Sprinkle the top of the halvah with more raspberry powder. Repeat the procedure for all of the squares. Take your cake lifter and place the squares on the decorative plate. Place the plate in the freezer for another 15 minutes.
Take a pastry bag and place a Wilton 8B tip (French star) in it. Make sure the ganache is pliable and creamy smooth. Half fill the pastry bag with the ganache. If it still doesn’t flow well, warm up the pastry bag with your hands until it does.
Remove the halvah from the freezer. Take the pastry bag and place it in the top center of the square. Squeeze a large French star onto the top center of each of the squares. Place a raspberry fan in the center of the star.
Remove the parchment paper with the chocolate on it from the refrigerator. Use food grade latex gloves to handle the chocolate. Break the chocolate swirl in half. If it is too large, break it once more. Stand each chocolate piece up behind the fan by pressing it down into the ganache French star. Sprinkle the raspberry powder on top of each center piece and around the outside of the plate.
Store this in the freezer. Only leave it out when serving. It is best eaten when frozen.
Will last 30 days covered in the freezer.
Note: Store the remaining ingredients in the refrigerator for use in other recipes.
