Finally! I have managed to complete the remaining plant based recipe developments for Mason & Co chocolate.
The final batch of desserts include this Cacao & Rose cake & a Orange chocolate cashew cake which I cannot wait to share!
Back in Goa at the beginning of 2020 I first introduced myself to Mason & Co - my all time favourite Indian chocolate companies, when we decided to partner on a number of desserts made using some of their products including their signature vegan bean to bar chocolate, cacao powder, cacao nibs, cacao butter & their co-branded almond butter!
Instantly I began to plan the ten desserts I would be making in collaboration with the brand including; a Salted caramel truffle and a salted caramel slice using their 70% Sea salt dark chocolate and their cacao butter; a cacao coconut ganache using their 55% coconut mlyk chocolate bar featured and live on their site; an almond butter cookie nice cream sandwich and a vegan almond butter ice cream using their co-branded almond butter!
In between being locked down in North Goa in our simple beautifual apartment by the beach, coming back to the UK with four days notice, spending much needed time with family and friends and lastly continuing to work on a number of other recipe developments I have now just about managed to find the time, an the discipline, to complete the final desserts and I am very excited to share the sweet results...
A rose & cacao cashew cake W GF cacao, rose & almond butter baked base, a cashew, rose & cacao filling finished W dried organic rose
Serve Est. 8-10
Dish Type. Dessert
Vegan. GF
Freezer friendly - 1 Month
INGREDIENTS
GF ALMOND BUTTER ROSE CACAO COOKIE BASE
* 1/2 cup Mason & Co almond butter (Or alternative brand)
* 1/4 cup buckwheat flour
* 1/4 cup maple syrup
* 2 tbsp coconut oil
* 2 tbsp cacao powder
* 1 tbsp organic rose water
* 1 tsp vanilla paste
* Pinch sea salt
METHOD
1. Mix all the main dry ingredients in a large mixing bowl and combine
2. Mix all the wet ingredients in a separate smaller bowl and combine
3. Add the wet ingredients to the dry and combine into a dough
4. Take an ice cream scooper and create 8-10 small cookie dough balls, then, press the balls into cookies on a silicone sheet ready to go for baking - Lastly, sprinkle each cookie with coconut sugar
5. Place in the oven 350F / 180C for around 12 minutes or until slightly golden
6. Allow to cool and decorate half of the cookies with the dark chocolate
7. Store in airtight container in the fridge for up to a week or freeze for up to one month
CASHEW CACAO ROSE FILLING
* 1 1/4 cup soaked cashews
* 1/4 cup cacao powder
* 1/4 cup maple syrup
* 1/4 cup coconut oil (melted)
* 1/2 cup melted Mason & Co chocolate (or alternative vegan brand)
* 1/2 cup any plant based milk
* 1 tbsp rose water
* 1 tsp vanilla
* Pinch sea salt
METHOD
1. In a hand blender blend all ingredients until smooth
2. Take a mould similar in size to the cookie bases and evenly pour between
3. Place in the freezer for 4-6 hours to set
TOPPINGS
* 1 tbsp dried organic rose
* 1/4 cup melted dark chocolate
Enjoy totally, completely & with all of your being.