Raw Coconut Ganache Tart

Raw Coconut Chocolate Ganache

My first love into raw food was Susan Powers of Rawmazing. I first discovered raw food after a meat-infused month and a half in both South Africa and the US. Upon returning to Taipei, my Beloved and I who are generally not used to eating meat at all, felt heavy and lethargic so we did a 12-day detox and during those 12 days, I reserached healthier eating options and that’s when I found Susan Powers.

Her recipes are gorgeous and healthy and her desserts and killer. This one down below is based on her own recipe, Cacao Coconut Ganache Tart. Being a chocolate-lover and big fan of hers, I decided to try this incredibly simple recipe. Even though it’s so simple, the gourmet factor is very high.

chocolate coconut cake

The addition of fresh pomegranate seeds bolsters and balances the rich thickness of the raw ganache and excites the taste buds even further.

I use Raw cacao from Bali and must say that I find its chocolatey-ness much richer than most.

Enjoy!

Raw Taipei, Workshop IV

Reaching the end of a full and busy raw food workshop series, Adela Stoulilova took participants through the process of making a chilled melon soup, a simple raw lasagne

laying zucchini as lasagne sheets

layered with zucchini, pesto, tomato sauce and pine nut cheese

and chocolate mint brownies

Date cacao base

laying the avocado-based mint creme over the base

With a date cacao base and avos with fresh mint for the mint creme

We had a great group together for this final workshop!

Goodbye from Raw Taipei!

We were very fortunate to host this workshop at a beautiful international kitchen showroom,  with state-of-the-art equipment and a warm and friendly staff.

當代|義大利經典廚具|TONCELLI Euromobil ARAN LEMA | 提雅國際 | 儷櫥國際.

 

Raw Taipei, Workshop II – Raw Chocolate and Raw Pu-er Tea

In the second raw food workshop, we focused on raw chocolate paired with raw puer tea. The workshop involved thirteen participants, and was held in a beautiful, austere Chinese tea house in the middle of the city.

Adela Stoulilova combined the raw cacao with goju berries, pumpkin seeds and nuts which were used to create truffle, chocolate bars and filled chocolate.

Made by Adela

The coconut oil for this workshop was proudly sponsored by iGzen 愛居人 | iGzen 愛居人. where the oil is available online.