This Black Forest bowl Inspired by traditional black forest cake, it is in deconstructed form. Do you know eating dessert for breakfast sets you up for constant cravings as your insulin levels spike early.? So is there any reason not to eat dessert for breakfast in the morning! 🙂
INGREDIENTS
Chocolate fountain
75g raw dark chocolate
220 ml coconut milk
1 tbsp coconut oil
1 tbsp cacao powder
1/2 cup hazelnut butter
1 tbsp maple
White mushroom truffle
1/2 cup hazelnut butter
1 cup desiccated coconut
1/2 cup coconut milk powder
1/4 cup cacao butter
1/2 tsp chaga mushroom powder
2 tbsp maple syrup
A pinch licorice salt
Chocolate Rawnola
1/2 cup oats
4 sukkari dates
1 tbsp raw cacao powder
1 tbsp carob powder
1 tbsp coconut oil
1 tbsp desiccated coconut
2 tbsp coconut milk
Cherry gel
1/2 cup cherries
1 tbsp pysllium husk powder
1 tbsp maple syrup
1 tsp lemon juice
Decoration
Fresh peppermint leaves
Defroested cherries
Fresh strawberries sliced
20g raw shredded chocolate
INSTRUCTIONS
To make chocolate fountain
1. Melt the raw chocolate and coconut oil over bain marie at 42 C using an infrared thermometer. Once melted, pour in a high speed blender.
2. Add the rest of ingredients ( all should be at room temperature) and blend well until smooth.
To make white mushroom truffle
1. Add the almond butter and desiccated coconut into your food processor, mix until a creamy paste is formed, scraping down sides as needed.
2. Add the rest of the ingredients and mix once more to combine. Taste and adjust flavor as needed, adding more salt for saltiness, vanilla for vanilla flavor, or powdered sugar for sweetness.
3. Transfer the mixture to 2cm size mushroom and acorn shaped moulds.
4.Place in the refrigerator to chill for about 2 hours or until firm. Once done, remove it from refrigerator, it is ready to use for decoration.
To make chocolate rawnola
1. Place all ingredients in a food processor, process until combined.
2. Transfer to a dehydrator tray lined silicon paper. Dehydrate at 42 C until completely dried and crispy. Store in the airtight container in the room temperature up to 4 weeks.
Cherry gel
1. Place all ingredients in a blender. Blend until smooth.
2. Pour mixture in a pipping bag. Set aside.
Assembly
1. Pour chocolate fountain in the middle of the plate.
2. Place mushroom truffles onto the chocolate fountain.
3. Add some brownie crumb and pipe cherry gel dots around the fountain.
4. Sprinkle shredded chocolate and decorate with fresh peppermint leaves and cherries.
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