Iced Ceremonial Cacao Recipe
Elevate your summer mornings with a delightful twist on your routine cup of cocoa. This iced cacao recipe is not only incredibly easy but also perfect for those warm, sun-drenched days, bringing a refreshing and...
Chocolate, Ginger & Pistachio Squares
The joy of using Soma Cacao, instead of cacao powder in recipes, is that decadence is guaranteed.
The gift of using Soma Cacao instead of chocolate in recipes, is that healthiness is also (mostly) guaranteed - at the very least you have control over the amount of sugar that gets added to the recipe, and you can certainly guarantee there will be no preservatives, emulsifiers or nasties of any kind.
So dear Soma Crew - here is another delightful, easy recipe to treat your fam/housemates to this hump-day...
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50g coconut oil, plus extra for the tin and 1 tbsp for the ganache
200g gingernuts
85g bar vegan dark chocolate, finely chopped
100g Soma Cacao (Karkar Island recommended)
2-3 tablespoons maple syrup
2 tablespoons grated ginger
handful of pistachios, shelled and roughly chopped
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1. Oil a small brownie tin and line with baking parchment. Tip the gingernuts into a food processor and blitz to crumbs. Melt the coconut oil in a small pan over a low heat or in a heatproof bowl in the microwave, then pour this over the crumbs and pulse to combine. Tip the mix into the prepared tin, press into an even layer and chill until needed.
2. Meanwhile, put the chocolate and cacao in a heatproof bowl with 1 tbsp coconut oil. Slowly pour 150ml boiling water from the kettle into the chocolate mixture, whisking all the time until you have a smooth ganache. Stir in a large pinch of salt and the maple syrup.
3. Pour the ganache over the biscuit base and scatter with the ginger, pistachios and a sprinkle of salt. Chill for at least 4 hrs until set, then cut into bite-sized squares. Can be made up to three days in advance and kept covered in the fridge. Bring out of the fridge 20 mins before serving to soften up a little.
Enjoy, and do let us know how you go!
The gift of using Soma Cacao instead of chocolate in recipes, is that healthiness is also (mostly) guaranteed - at the very least you have control over the amount of sugar that gets added to the recipe, and you can certainly guarantee there will be no preservatives, emulsifiers or nasties of any kind.
So dear Soma Crew - here is another delightful, easy recipe to treat your fam/housemates to this hump-day...
ππ»π΄πΏπ²π±πΆπ²π»ππ
50g coconut oil, plus extra for the tin and 1 tbsp for the ganache
200g gingernuts
85g bar vegan dark chocolate, finely chopped
100g Soma Cacao (Karkar Island recommended)
2-3 tablespoons maple syrup
2 tablespoons grated ginger
handful of pistachios, shelled and roughly chopped
π π²ππ΅πΌπ±
1. Oil a small brownie tin and line with baking parchment. Tip the gingernuts into a food processor and blitz to crumbs. Melt the coconut oil in a small pan over a low heat or in a heatproof bowl in the microwave, then pour this over the crumbs and pulse to combine. Tip the mix into the prepared tin, press into an even layer and chill until needed.
2. Meanwhile, put the chocolate and cacao in a heatproof bowl with 1 tbsp coconut oil. Slowly pour 150ml boiling water from the kettle into the chocolate mixture, whisking all the time until you have a smooth ganache. Stir in a large pinch of salt and the maple syrup.
3. Pour the ganache over the biscuit base and scatter with the ginger, pistachios and a sprinkle of salt. Chill for at least 4 hrs until set, then cut into bite-sized squares. Can be made up to three days in advance and kept covered in the fridge. Bring out of the fridge 20 mins before serving to soften up a little.
Enjoy, and do let us know how you go!
