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