8 September, 2007
Marbled Chocolate & Orange Tavoletta
If you missed the first issue of my eZine News From The Kitchen, you will have missed this recipe, so I am making it available to all, here.
The next issue is out on Thursday 13th September, so make sure you’re signed up before then. The second issue will feature a savoury recipe that’s sure to delight your taste buds. Until then…
For the crust
3/4c carob powder
1c almonds
1/2c dates
4T coconut butter
2t vanilla extract
2t cinnamon
1/4t salt
1. First process nuts, cinnamon, salt and carob powder into small crumbs.
2. Add dates, coco butter and vanilla extract and process again.
3. Press into the bottom of 9” square pan and place in fridge whilst working on filling.
Note: Before making this chocolate you should place the grated cacao butter in the dehydrator to melt. Alternatively you can melt it in a bowl over another bowl of hot water.
For the marbling
1c cashews
1T agave
1/4c coconut oil/butter
1/2c water
5T melted cacao butter
1. Mix all ingredients in a high power blender until completely smooth.
For the filling
2c cashews
1c orange juice
1T orange zest
2c cacao powder
1 1/2c grated cacao butter
2T vanilla
1c agave nectar
1. Mix the cashews, orange juice, orange zest, vanilla, and agave nectar in a vita-mix until smooth.
3. Add cacao butter and cacao powder, and blend again.
4. Pour chocolate mixture onto base and use a spatula to achieve a level surface.
5. Drizzle the marbling mixture over the top in lines using a plastic bottle or a spoon. Drag a toothpick across the top to create the marble effect.
Popularity: 40% [?]
would it work to sub cashew butter for the 2 cups of cashews? and i’m guessing yes, but would the quantity be equivalent? 2 cups of cashews = how much cashew butter???
i can’t wait to try this otherwise. i love the choc-orange combo.
thanks!
gorb on / 8 September, 2007
Russell!
You are such a sweetie for posting this recipe for everyone to enjoy, and not just your raving fans who subscribed to the delicious newsletter you created!
The newsletter really looks great. I’m excited to see the future issues!
~ Heidi
Heidi on / 10 September, 2007
Hi Russell,
This looks delicious. I have a cashew & peanut allergy. Would macadamia nuts work as well?
Sonja on / 11 September, 2007
Hi Sonja,
I would imagine macs will work. I also know that brazil nut butter will work.
Hi Heidi,
Thanks! :-)
Hi Gorb,
Yes, you can sub cashew butter; exactly the same amount will work.
Russell James on / 13 September, 2007
This looks so beautiful….I imagine all my non raw vegan friends will want the recipe…Thanks for the making raw so tempting!!
SweetClara on / 14 September, 2007
aloha russell,
i just made this tavoletta an it is so mmmmmmmh. thank you very much for the recipe. i have some marbeling left. what can i do with it?
mahalo and aloha from hawaii
trixi
trixi on / 18 September, 2007
Aloha Trixi,
You could add a little bit more cacao butter and maybe some more agave, and put it in the fridge.
Should make something resembling white chocolate.
Russell James on / 2 October, 2007
oh dear goddess that looks so good
by coco butter, do you mean coconut oil?
Diane on / 2 October, 2007
Hi Diane,
Yes, I’ve now changed that to read “coconut oil/butter”.
It’s the same thing, just depends on the air temp as to whether it’s oil or butter.
Russell James on / 4 October, 2007
Thank you thank you!!! Today was a hard day to be raw. I needed a sweet reason to stick with it.
Gina on / 6 November, 2007
That looks ridiculously good! I can’t wait to make it!
Russell, I think you really need to open a raw restaurant!
Hannah on / 6 January, 2008
This looks absolutely decadent! Raw food is amazing isn’t it? Can the carob powder be subsituted for cacao powder? Unfortunately, we’re not big fans of carob. :( Thanks.
From Russell: Hi Heidi, it can be substituted or simply left out.
hihorosie on / 28 January, 2008
Can I substitute the 1 1/2 cups shaved cocoa butter with an organic green and black chocolate bar? Or are there any other alternatives?
Thank you. Planning on making this for my boyfriend’s birthday.
From Russell: Hi Stephanie, cacao butter is very different from a chocolate bar. It’s essentially the raw fat from the cacao bean, which is white in colour, and can be bought from many places online. Just search for ‘cacao’ butter not ‘cocoa’ butter. Hope that helps.
Stephanie on / 21 February, 2008