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PLANTFEED// "Mason & Co series // A Plant based Zesty orange cake."// by Kelly Mason



If I am being completely honest with myself I think that the result, both taste wise and look in the final plating, is one of my favourite desserts in this series!




I am coming to the end of the Mason & Co recipe developments and I am very excited to have created this Zesty orange cake with a baked cacao and almond butter base in this series of plant based desserts for this vegan bean to bar brand collaboration!




One of my all time favourite flavour combinations is cacao and orange! I cant think of a better sweet match. The base almost that of a brownie consistancy... Its a perfect compliment to the creamy chocolatey cashew filling! Yum!




An orange chocolate cashew cake W GF cacao, orange & almond butter baked base, a cashew, orange chocolate filling finished W dried organic chamomile & dehydrated orange

Serve Est. 8-10

Dish Type. Dessert

Vegan. GF

Freezer friendly - 1 Month

INGREDIENTS

GF ALMOND BUTTER ORANGE 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

* 4-6 drops doTERRA wild orange oil

* 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

ORANGE CHOCOLATE 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 75% zesty orange chocolate (or alternative vegan brand)

* 1/2 cup any plant based milk

* 2 drops doTERRA wild orange oil

* 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

* 1/4 cup melted vegan chocolate

* 1 tbsp dried organic chamomile

* 8 dehydrated orange slices




Enjoy totally, completely & with all of your being.





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