Healthy and fun with a bit of patience chucked in the bowl... Passionfruit Ginger Bonbons!
Ingredients: 150g /2 cups desiccated coconut 125g /1 cup cashews 60g / ¼ cup runny honey zest of 1 lemon, lime or orange 35g /3 tbsp freeze dried passionfruit powder 1 tsp vanilla powder or 1/2 tsp vanilla extract 20g / ¼ cup organic, grass fed whey powder (optional) 40g cacao butter, melted 100g basic dark chocolate recipe, melted and tempered (can also use Pro Raw Chocolate or Forever Cacao chocolate bars for this).
Method: •
•
First of all, make space in your fridge, if you intend to drizzle or dip these in chocolate, so the tray can sit flat.
In a food processor, blix cashews into a fine meal.
• Add remaining ingredients and process to combine. • Using a small ice cream scooper or your hands, form into balls and place in the fridge to set.
• Whisk the chocolate until it gets thick, you can also go by temperature and bring the chocolate to approx. 24°c/75.2°f
• • • 58
Set yourself up to play a little by placing the chilled/set cookies on your left, the bowl of chocolate in front of you and an empty baking tray lined with greaseproof paper (which will fit in the fridge) to your right.
Once the chocolate is thick enough, either drizzle the cookies, dip them half or fully in chocolate and place them on the sheet to your right. Sprinkle with some desiccated coconut (optional). After you have drizzled or dipped and garnished them all, place them in the fridge to set, about 15 minutes.
Store in an air tight container for a few weeks. Written by Amy Levin.
www.ooosha.co.uk
To advertise in thewire t. 07720 429 613 e.
the.wire@btinternet.com
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