We’re thrilled to be able to present our latest recipe development today. Our Raw Vegan Nut Corners are amazingly uncomplicated to prepare and can be stored very well in the refrigerator. Thus they serve as a perfect snack for in between meals and save you from scrambling with a surprise announcement of guests.
The finesse of this recipe lies in the fact that the chocolate glaze provides the necessary stability to hold the corners together, they don’t taste too greasy and the crunch effect of the nuts is preserved. Our glaze was prepared with cocoa liquor.
RAW VEGAN NUT CORNERS
for a cake pan with 8 inches diameter
- 1 cup hazelnuts
- 1 cup almonds
- ½ cup cashews
- 80g dried sour cherries
- 30g date syrup
- 3oz cocoa liquor
- 2 tablespoons coconut oil
- 2 tablespoons date syrup or alternative sweeteners
- ½ teaspoon cinnamon
- 1 pinch vanilla
- For the base, grind almonds into flour in a blender.
- Process almond flour with remaining base ingredients in food processor until homogeneous. Press evenly into the mold.
- For the nut layer, coarsely chop hazelnuts, almonds and cashews in a food processor. Cut sour cherries into small pieces or chop in blender, add date syrup and mix everything together briefly with the food processor.
- Spread the nut mixture evenly over the almond base. Press down with the back of a spoon or roll with a small rolling pin.
- For chocolate icing, melt cocoa liquor with coconut oil in a water bath, stir in remaining ingredients and pour over nut cake. Chill in the refrigerator.
Do you know the benefits of cocoa liquor?
For the production of cocoa liquor, cocoa beans are ground and gently heated at a very low temperature (42° C/107° F) until a paste is formed.
Cocoa liquor has a full-bodied, strong flavor, melts at about 37° C and is the perfect base for making high-quality chocolates and pralines.
Alternatively, raw chocolate can also be made with cocoa butter/coconut oil and cocoa powder. For this, see the following recipes:
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