NASAA Certified Organic

Dark Chocolate with Coconut Icing

Serves about 4 people

for the puff pastry

  • 1 cup Cashew flour
  • 1 tbsp Beach Organics RAW Cacao Butter, melted
  • 1 tbsp water
  • 1 tsp Beach Organics Vanilla Sea Salt

for the dark chocolate

  • ½ cup Beach Organics RAW Cacao Powder
  • ½ cup Beach Organics RAW Coffee Blossom Honey with cinnamon
  • 1 Beach Organics Vanilla Bean, scraped
  • 1 tsp Beach Organics Vanilla Sea Salt

for the coconut icing

  • 1 cup Beach Organics cold pressed Coconut Oil, melted
  • 1 cup Beach Organics Coconut Water (rehydrate our freeze dried coconut water powder)
  • ½ cup Beach Organics RAW Coffee Blossom Honey with cinnamon
  • 1 tsp Beach Organics Vanilla Sea Salt

Method

for the puff pastry

  1. Mix all in cashew flour, water and cacao butter in a bowl until doughy consistency.
  2. Roll it out and leave it in the fridge until dark chocolate is ready.

for the dark chocolate

  1. Blend all ingredients in a blender until smooth.
  2. Leave in the fridge for 4 hours until nice and thick.

for the coconut icing

  1. Blend all ingredients in a blender until smooth.
  2. Leave in the fridge for 4 hours until nice and thick.

Assemble

  1. Get puff pastry out of the fridge and spread dark chocolate on halve of the pastry.
  2. Cover the halve of the chocolate part of the puff pastry with the other part of the pastry and leave in the fridge for 2 hours.
  3. Either pipe the coconut icing or simply spread it on top of the pastry and serve.