The third course from NZFW The Sarah Project x Salasai. A hazelnut torte with a side of vanilla cashew cream and blackberry chia jam.
Eighty percent Pana Chocolate and activated charcoal work together in this torte to create a midnight black color, contrasted perfectly with a vegan vanilla cream and tart blackberry jam... the perfect treat to make for guests or enjoy at home! YUM!
In bowl add:
- 5g cinnamon
- 24g Cacao powder
- 60g hazelnut meal
- 50g coconut sugar
- 3 eggs
- 115g Brown rice malt syrup
- 4g vanilla extract
- 2 tsp activated charcoal
Combine the wet and dry ingredients - mix well.
In a silicone or lined tray spoon mixture (approx 50g.) and bake for 20mins at 165 degrees.
Vanilla cashew cream:
- 1 cup soaked cashews, drained
- 1/2 cup coconut cream
- 1 tsp vanilla
- 1 tbsp maple syrup
Blitz until smooth like cream.
- 1 cup blackberries, defrosted
- 1/4 cup chia seeds (the chia co)
Mash the blackberries and add in the chia seeds. Mix well and let it set in the fridge.