21 May white chocolate coconut rough with pomegranates
gluten free, dairy free, cane sugar free
I recently picked up a packet of Morlife pomegranate seeds and OMG… what an awesome flavour and texture! Of course my mind started boggling with what I could do with these – they’re super crunchy and tart-but-sweet-at-the-same-time. The biggest challenge was… could I stop eating them straight from the packet long enough to put them into a recipe?
Luckily, willpower prevailed, and here is my first pomegranate seed experiment – a dairy free, gluten free, raw white chocolate coconut rough.
1/2 cup raw cashews
100g cacao butter
1/4 cup coconut milk
1/2 tsp vanilla powder
1 tbsp honey
2 tbsp desiccated coconut
3 tbsp dried pomegranate seeds
Let’s do this!
In your Optimum Blender, pulse your cashews until they become a fine powder.
Next, gently melt your cacao butter in a double boiler, being careful not to heat it above 46C (if you want your dessert to be officially considered raw).
Once your cacao butter is all melted, blend it together with your cashews, coconut milk, vanilla powder and honey, on a medium speed, until smooth and creamy.
Cover a good sized dinner plate with foil, and gently pour the mixture onto the plate until it’s about 2-3mm thick.
Sprinkle generously with desiccated coconut and dried pomegranate seeds and refrigerate for 2-3 hours, or until set. Break up into random sized chunks and serve.